Magenta Millet Pilaf
Submitted by dchung
Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
40 minThis striking millet pilaf turns deep magenta from beets cooked right alongside the grain in a pressure cooker. Fresh orange juice, zest, and mint stirred in at the end brighten everything up with citrus and herbal notes that play beautifully against the earthy sweetness of the beets.
Toasting the millet in a dry skillet before pressure cooking is what gives it a nutty, almost popcorn-like aroma. You’ll know it’s ready when the grains start dancing around the pan and the kitchen smells like a movie theater. That toast transforms millet from bland to complex.
Ten minutes under pressure is all the cooking time. The millet absorbs the beet juices and turns that gorgeous deep pink-purple color throughout. The orange juice goes in by taste after cooking since oranges vary in sweetness. Start with a few tablespoons and add more until the balance feels right.
Kitchen Tips
- Use a flame tamer under the pressure cooker for more even heat distribution. Direct high heat can scorch the bottom of the millet.
- Dice the beets small, about half an inch. Larger pieces won’t cook through in the 10-minute cook time.
- Add the mint and orange zest after cooking, never during. Both lose their bright flavor when exposed to high heat and pressure.
Variations
- Golden version: Swap the beets for golden beets and use lemon instead of orange for a sunny yellow pilaf.
- Stovetop method: No pressure cooker? Simmer covered on the stovetop for 25-30 minutes until the millet is fluffy and the liquid is absorbed.
Ingredients
Directions
Heat nonstick or cast iron skillet over high heat.
Toast millet until it gives off a nice popcorn smell and starts to dance about the pan.
Place millet in pressure cooker pot when done.
Heat flame tamer and place pressure cooker on top.
Add boiling water, beets, salt, and allspice to pressure cooker.
Lock lid and bring up to high pressure.
When high pressure is reached, turn down heat to maintain pressure and hold for 10 minutes (set a timer).
Meanwhile, zest one of the oranges.
You should get a yield of 1 tablespoon if not, use the other orange as well.
(If you don’t have a zester, use a sharp potato peeler to delicately remove just the orange peel, leaving the bitter white pith behind).
Mince the orange zest. Set aside.
Squish the oranges without breaking them by rolling them between your hands and the counter.
This will make juicing go easier.
Cut in half and juice. You should get 6 tablespoon or so.
Since oranges vary in sweetness, you will want to add the orange juice by taste.
Mince the mint and set aside.
After the 10 minutes are up on the pressure cooker, turn off heat and move it to a cold burner.
Let sit for 10 minutes and then take cooker to sink.
Run under cold water to release any residual pressure and remove lid.
Add mint and zest.
Add orange juice to taste, and salt if needed.
Serve.
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