*  Exported from  MasterCook  *
 
                        Pressure Cooked Millet Pilaf
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          millet -- picked over & rinsed
    2      tablespoons   sweet butter or oil
    1      stalk         celery -- julienned
    2      large         carrots -- julienned
    1      3-inch stick  cinnamon -- halved
      1/4  teaspoon      ground coriander
      1/2  cup           currants -- or
                         raisins
      1/2  teaspoon      salt -- * see note
    3 1/2  cups          chicken stock (up to 4 c ) -- or
                         vegetable stock -- or
                         water
      1/4  cup           toasted sesame seeds -- or
                         sunflower seeds -- optional
 
 serves 5 to 6
 
 *use less salt if using canned stock or bouillon
 
 Set the millet in the cooker and over high heat toast it, stirring constantly u
 ntil the millet begins to pop and some of the kernels turn light brown, aobut 3
  to 4 minues.  Add the butter, stirring until it melts and coats the millet.  S
 tir in the celery, carrots, cinnamon sticks, coriander, currants, and salt.  St
 ir in the liquid.  Lock the lid in place and over high heat bring to high press
 ure and cook for 14 minutes for a dry pilaf, or 20 minutes for a moist one.  Le
 t the pressure drop naturally for 10 minutes before removing the lid.  Remvoe t
 he lid, tilting it away from you to allow any excess steam to escape.  Remove t
 he cinnamon sticks.  Taste and adjust seasonings.  If the millet is not quite d
 one, stir in a few tablespoons of water if the mixture seems dry, replace the l
 id and simmer for a few more minutes.  Stir in sesame or sunflower seeds before
  serving, if desired.
 
 Author’s Note:
 I haven't had much luck with plain-cooked millet in the pressure cooker; I find
  that it becomes porridgey too easily.  But it works well in this pilaf.  Toast
 ing the millet is part of the secret.  For a drier and fluffier pilaf, use less
  liquid (3 12 cups) and cook for 14 minutes.  For a moister pilaf with a textur
 e resembling stuffing, use more liquid (4 cups) and cook for 20 minutes.  Don't
  hesitate to use water if you have no stick on hand.
 
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