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Fragrant Millet Pilaf


1 cup cooked hulled millet
225g firm tofu
1/3 cups shallots; crushed
1 cup onion; finely diced
1 1/3 cups frozen corn kernels
1 cups tomatoes; chopped
2/3 cup white wine
2 cups water
1 tablespoon olive oil
1 teaspoon coriander seed
teaspoon ground cinnamon
1 teaspoon salt
black pepper
1 pinch saffron threads
2 cloves garlic; minced
1 teaspoon orange rind; grated


In a heavy saucepan, heat oil over medium heat. Add onion and saute for 5 minutes, stirring frequently.

Add millet, coriander and cinnamon; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper and water. Bring to the boil over high heat, cover and simmer for 30 minutes.

While millet simmers, prepare tofu. Cut tofu into pea size cubes. Place in a saucepan, cover with white wine, add shallots and garlic. Place pan over medium-high heat until wine comes to a simmer, then turn heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.

When the millet has finished simmering, add it and it's cooking liquid to the tofu. Mix in the corn and orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.

Add tomatoes, season with salt & pepper, then spoon onto plates. Garnish with the chopped green onions and serve.

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