Fragrant Millet Pilaf

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 1 cup minced onion
• 1 cup millet
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground cinnamon
• 1 pinch saffron threads
• 1 teaspoon salt
• ground black pepper to taste
• 2 3/4 cups water
• 8 ounces firm tofu
• 2/3 cup white wine
• 1/3 cup minced shallots
• 2 cloves garlic, minced
• 1 1/3 cups frozen corn kernels
• 1 teaspoon grated orange zest
• 1 1/2 cups chopped tomatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a heavy saucepan over medium heat. Add the onion and shallots and cook 5 minutes until soft, then add the garlic and cook 1 minute more.

2. Stir in the millet, ground coriander, cinnamon and saffron threads and toast for 2 minutes, stirring constantly.

3. Pour in the white wine and simmer for 2 minutes until mostly absorbed.

4. Add the water, salt and black pepper. Bring to a boil, reduce to low, cover and simmer for 20 minutes.

5. Meanwhile, press the tofu dry, cut it into small cubes and dry-fry in a nonstick skillet over medium-high heat for about 8 minutes until golden. Set aside.

6. Stir the chopped tomatoes, frozen corn and orange zest into the pot. Cover and cook over low heat for 15 minutes until the millet is tender and the liquid is absorbed.

7. Remove the pot from the heat, keep it covered and let it stand for 10 minutes, then fluff with a fork.

8. Gently fold in the tofu, adjust the salt and pepper to taste, and serve warm.