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Kale Millet Pilaf
2014-03-07
https://www.metro.ca/userfiles/image/recipes/pilaf-de-millet-au-chou-kale-7430.jpg
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PT20M
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Melt the butter in a saucepan, over low heat.Add the thinly sliced leeks, and allow them to sweat for 3 minutes, stirring from time to time.Add the millet, and continue cooking over low heat for another
2 minutes.Moisten with the poultry broth, and add the sprig of rosemary.Season, cover, and cook over low heat for 12 minutes.Add the kale leaves to the millet, and continue cooking for
3 minutes, covered.Remove from the heat, take out the pieces of rosemary, and add
the pumpkin seeds, orange zest, and orange juice.Adjust the seasoning, and serve as an accompaniment to meat or
fish.Note: You can replace the millet with 1 cup (250 mL) of quinoa moistened
with 2 cups (500 mL) of poultry broth, or simply with brown rice.
8
Chef Caroline McCann
3
7
5
3
1 Tbsp. (15 mL) butter, unsalted
1 cup (250 mL) leeks, white, just washed and sliced thinly
1 cup (250 mL) plain millet, rinsed
3 cups (750 mL) poultry broth low-sodium
1 sprig fresh rosemary, cut in half
sufficient quantity, freshly ground salt and pepper
4 cups (1 L) kale leaves, washed and drained, with the middle parts removed and the leaves minced
1/2 cup (125 ml) pumpkin seeds, roasted
1 Tbsp. (15 mL) orange zest
3 Tbsp. (45 mL) orange juice
Kale Millet Pilaf
-
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Gluten-free
8
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter, unsalted
-
1 cup
(250 mL)leeks, white, just washed and sliced thinly
-
1 cup
(250 mL)plain millet, rinsed
-
3 cups
(750 mL)poultry broth low-sodium
-
1
sprig fresh rosemary, cut in half
-
sufficient quantity, freshly ground salt and pepper
-
4 cups
(1 L)kale leaves, washed and drained, with the middle parts removed and the leaves minced
-
1/2 cup
(125 ml)pumpkin seeds, roasted
-
1 Tbsp.
(15 mL)orange zest
-
3 Tbsp.
(45 mL)orange juice
Preparation
Melt the butter in a saucepan, over low heat.
Add the thinly sliced leeks, and allow them to sweat for 3 minutes, stirring from time to time.
Add the millet, and continue cooking over low heat for another 2 minutes.
Moisten with the poultry broth, and add the sprig of rosemary.
Season, cover, and cook over low heat for 12 minutes.
Add the kale leaves to the millet, and continue cooking for 3 minutes, covered.
Remove from the heat, take out the pieces of rosemary, and add the pumpkin seeds, orange zest, and orange juice.
Adjust the seasoning, and serve as an accompaniment to meat or fish.
Note: You can replace the millet with 1 cup (250 mL) of quinoa moistened with 2 cups (500 mL) of poultry broth, or simply with brown rice.
Source :
Chef Caroline McCann
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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