- 2 cups millet
- 1 medium white onion, small dice
- 1 clove garlic, finely minced
- 1 poblano pepper, stem and seeds removed, small dice
- 1/4 cup white wine
- 2 cups chicken stock + 2 cups water
- 2 cups white mushrooms, thinly sliced
- 1 large yellow pepper, stem and seeds removed, small dice
- 3/4 cup dried cranberries
- 3/4 cup sliced almonds, toasted
metod:
1.Combine the stock, water, and dried cranberries in a a medium stock pot and heat to a simmer. Keep at a simmer until needed.
2.Heat a large saute pan with 2 tbs of vegetable oil. Add the millet, onion, garlic, and poblano pepper. Cook over medium heat until the onions start to caramelize and the millet has a nutty aroma, 5-7 minutes.
3.Add the white wine to deglaze the pan and cook for another two minutes to let the alcohol cook out.
4.Pour the millet mixture into the pot of stock and cook over a low simmer for about 30 minutes, or according to package directions. Keep the saute pan.
5.After the millet has cooked for about 25 minutes, add the mushrooms and bell pepper to the saute pan (and another 1/2 tbs of oil if necessary). Saute on medium heat for 3 minutes, or until the liquid is out of the mushrooms.
6.When the millet has finished cooking, add the mushrooms and pepper to the mix, folding in with a spatula.
7.Pour into a serving dish and top with toasted almonds.
8.The dish can be served hot or cold
ENJOY!
