Millet Pilaf With Green Pepper And Eggplant Recipe
Ingredients
2 teaspoons olive or canola oil
3 green onions, white and green chopped separately
1 medium-size Italian pepper, cored, seeded, and chopped
1/2 cup millet
1/2 teaspoon each dried oregano and thyme, crumbled
1 small eggplant, peeled and cut into 1/2 inch cubes
3/4 cup water
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper
Directions
1 ln a medium-size saucepan, heat the oil over moderate heat.
Saute the white of the green onions and the Italian pepper for 5 minutes or until softened.
Add the millet, oregano, and thyme and mix thoroughly.
Stirin the egg plant, water, tomato paste, vinegar, honey, salt, and black pepper.
Bring to a simmer and cook, covered, for 25 minutes or just until the millet is tender.
Stir in the green onion tops and cook 2 minutes more.
Saute the white of the green onions and the Italian pepper for 5 minutes or until softened.
Add the millet, oregano, and thyme and mix thoroughly.
Stirin the egg plant, water, tomato paste, vinegar, honey, salt, and black pepper.
Bring to a simmer and cook, covered, for 25 minutes or just until the millet is tender.
Stir in the green onion tops and cook 2 minutes more.
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