Spiced Vegetable Millet & Buckwheat Pilauf
Gluten-free, Dairy-free, Egg-free, Soya-Free, Vegetarian, Vegan
Ingredients
- 100 g millet grains
- 100 g buckwheat grains
- 1 large carrot peeled and chopped
- 1 red onion - finely chopped
- 1 orange or other coloured pepper - chopped
- 1 clove garlic - finely chopped
- 1 thumbnail piece of fresh ginger - finely chopped
- 3-4 leaves spring greens or a large handful of spinach - finely chopped
- 100 g frozen peas
- 1 lime - zest and juice
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/4 tsp ground cinnamon
- 1 tsp sized piece solid creamed coconut
- Handful mixed nuts - toasted (for the top)
- Handful fresh corriander - chopped, to serve
Instructions
- Place the millet and buckwheat in a large saucepan over a medium heat and toast for approx. 5 minutes until you can start to smell them cooking.
- Remove the grain from the pan and add the onion, carrot and pepper along with a large splash of water.
- Place the lid on the pan and sweat the vegetables over a low heat until soft (about 15 mins - you may need to add more water to prevent burning or sticking).
- Once the vegetables are soft, add the garlic, ginger and spices and stirring all the time cook for a further minute.
- Add 1 pint of water (or stock - but check gluten-free), the grains, peas, spring greens and creamed coconut. Stir then leave to cook with the lid on for about 12 minutes or until most of the liquid has been absorbed.
- Remove from the heat and leave with the lid on for approx. 3 minutes until all the liquid has been absorbed. In the meantime lightly toast the nuts in a frying pan over a medium heat, until slightly brown (watch them all the time so they don't burn!).
- Just before serving stir through the lime zest and juice and serve scattered with the nuts and chopped coriander.