Many people associate Millet as a food for birds, but it actually isn’t just a food for the birds. It actually has lots of health benefits and is a yummy grain to add to your diet. You can read more about the grains health benefits here: Whole Foods – Millet
I had lots of various lentils in my cupboard and some millet that was needing to be used up, so decided to put together this yummy pilaf type dish. It is great for baby led weaning. My daughter LOVED it.
Millet and Brown Lentil Pilaf
Serves 4 (2 adults and 2 kids)
- 1/2 cup (125ml) of uncooked millet, rinsed with cold water
- 1/2 cup (125ml) of uncooked brown lentils, rinsed with cold water
- 4 cups (480ml) of low sodium vegetable stock
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 1 red pepper, finely chopped
- 1 orange pepper, finely choppd
- 2 cloves of garlic, crushed
- 1/2 teaspoon of cumin seeds
- 4 cardamom pods
- 4 whole cloves
- 1 bay leaf
- salt and black pepper to season
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 28g of sultanas
- 1/2 cup (125ml) of frozen sweetcorn
- 1/2 cup (125ml( of frozen peas
- 2 teaspoons of olive oil
Add the olive oil to a large pot over a medium high heat.
Add the cumin seeds and cook for about 1 minute to release flavour.
Add the onion, garlic, peppers and carrot and fry until softened. (Add a little stock if they start to stick)
Add the ground cumin, cardamom pods, cloves, bay leaf and turmeric and mix to evenly coat.
Add the millet, lentils and sultanas and mix again.
Pour in stock, bring to a boil, then reduce heat, cover and simmer until liquid is almost absorbed.
Remove from heat, but keep covered for about 10 more minutes, as the steam will continue to cook the pilaf.
Serve on it’s own or as a side to many other dishes.
NOTE: Remove the cardamom pods and cloves before serving to your little one.
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!
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