Byzantine Millet Pilaf Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SUNDRIES
2 medium: Eggplants, thickly sliced
Olive oil, for frying
2 tbsp: Tahini,
2 tbsp: Water,
1/2 each: Lemon, juiced
1 each: Garlic clove, crushed
1 tsp: Shoyu,
MILLET PILAF
1 small: Onion, chopped
1 tbsp: Olive oil,
1 large: Garlic clove, crushed
1 tsp: Coriander, ground
6 ounce: Millet grains,
4 ounce: Dried apricots, washed
4 each: Cloves,
8 ounce: White wine,
16 ounce: Boiling water,
Salt & pepper,
Directions:
Preheat oven to 350F. Lightly saute the eggplant slices until
browned & softened. Arrange in layers in a shallow oven proof dish.
Mix tahini with the water in a bowl. Add lemon juice, galric & shoyu
& blend thoroughly. Pour over eggplant slices & bake, uncovered, for
20 minute. Keep warm.
PILAF: Saute the onion in the olive oil til lsoft. Add garlic,
coriander & millet & fry another 2 to 3 minutes.
Cut apricots into thin slivers. Add to the frying pan along with
cloves, white wine & boiling water. Bring back to a boiul & simmer
for 20 minutes or until the millet is cooked. Season well & serve
hot with the eggplants.
Sarah Browns "Vegetarian Cookbook"
Submitted By MARK SATTERLY On 06-22-95
Source from luhu.jp
browned & softened. Arrange in layers in a shallow oven proof dish.
Mix tahini with the water in a bowl. Add lemon juice, galric & shoyu
& blend thoroughly. Pour over eggplant slices & bake, uncovered, for
20 minute. Keep warm.
PILAF: Saute the onion in the olive oil til lsoft. Add garlic,
coriander & millet & fry another 2 to 3 minutes.
Cut apricots into thin slivers. Add to the frying pan along with
cloves, white wine & boiling water. Bring back to a boiul & simmer
for 20 minutes or until the millet is cooked. Season well & serve
hot with the eggplants.
Sarah Browns "Vegetarian Cookbook"
Submitted By MARK SATTERLY On 06-22-95
Source from luhu.jp