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magenta-millet-pilaf recipe

Date:    Mon, 23 Jan 95 19:19:00 PST
 From:    artemis@netcom.com (Michelle Dick)
 This is from Lorna Sass's _Great Vegetarian Cooking Under Pressure_.
 It's an absolutely gorgeous dish, perfect for any holiday (esp
 Christmas, since it has a bright crimson color, speckled with green
 mint).  I adjusted the spices to suit my tastes and the recipe is
 listed as I made it.  I used a T-Fal pressure cooker and a flame
 tamer.  No burning millet whatsoever.
 1 cup millet, rinsed and drained
 2 cups boiling water
 1/2 lb beets, scrubbed, trimmed, and cut into 1/2 inch dice (no need
 	to peel.  I used 3 bulbs, slightly over 1/2 lb, even a bit
 	more would be OK)
 1/2 t salt
 1/8 t allspice (I really don't think this did anything for the dish,
 1 T fresh orange zest (you should need 2 oranges for this recipe)
 2 T minced fresh mint
 6 T fresh orange juice
 salt, to taste
 Heat nonstick or cast iron skillet over high heat.  Toast millet till
 it gives off a nice popcorn smell and starts to dance about the pan.
 Place millet in pressure cooker pot when done.
 Heat flame tamer and place pressure cooker on top.  Add boiling water,
 beets, salt, and allspice to pressure cooker.  Lock lid and bring up
 to high pressure.  When high pressure is reached, turn down heat to
 maintain pressure and hold for 10 minutes (set a timer).
 Meanwhile, zest one of the oranges.  You should get a yield of 1 T, if
 not, use the other orange as well.  (If you don't have a zester, use a
 sharp potato peeler to delicately remove just the orange peel, leaving
 the bitter white pith behind.) Mince the orange zest.  Set aside.
 Squish the oranges without breaking them by rolling them between your
 hands and the counter.  This will make juicing go easier.  Cut in half
 and juice.  You should get 6 T or so.  Since oranges vary in
 sweetness, you will want to add the orange juice by taste.
 Mince the mint and set aside.
 After the 10 minutes are up on the pressure cooker, turn off heat and
 move it to a cold burner.  Let sit for 10 minutes and then take cooker
 to sink.  Run under cold water to release any residual pressure and
 remove lid.
 Add mint and zest.  Add orange juice to taste, and salt if needed.
 This dish looked stunning in my black octagonal serving dish.  A
 splash of lemon or lime might also be tasty.
 kwvegan vegan