Wild Rice, Millet and Almond Pilaf

Serves: 2-4 | Prep: 15 minutes | Cooking: 30 minutes | Vegetarian/Vegan – Dairy Free

INGREDIENTS

1 small onion, roughly chopped

2 garlic cloves, crushed

4 tablespoons extra virgin olive oil

½ cup millet, hulled

½ cup wild rice

2 cups water

Sea salt to taste

½ cup slivered almonds

½ cup sunflower seeds

½ cup pepita seeds

1 large leek, thinly sliced

1 large zucchini, thinly sliced

1 cup mushrooms, thinly sliced

400g tin crushed tomatoes

2 teaspoons ground black pepper

1 teaspoon ground cinnamon

SHOPPING LIST

1 small onion

2 garlic cloves

Extra virgin olive oil

Hulled millet

Wild rice

100g slivered almonds

100g sunflower seeds

50g pepita seeds

1 large leek

1 large zucchini

100g mushrooms

1 x 400g tin crushed tomatoes

Ground cinnamon

UTENSILS LIST

Sharp knives

Garlic crusher

Saucepan

Baking tray

Serving dish

Measuring cups/spoons

METHOD

1. Add the millet and 1 cup of water to a small saucepan, cover and bring to the boil for 5 minutes,
   turn down the heat and simmer for 20-25 minutes until cooked, drain if necessary.
2. Repeat the same process for the wild rice.
3. Place the almonds and seeds on a baking tray and place under the grill and toast, turning frequently, until lightly browned, then set aside.
4. Heat 2 tablespoons of the oil in a saucepan and add onion, leek and garlic. Sauté for about 3 minutes until tender, but not brown.
5. Add the millet and wild rice, cook for another 2 minutes, stirring occasionally.
6. Add the mushroom and zucchini, cook for about 7-10 minutes.
7. Add the tinned tomatoes and stir-fry for a further 2-3 minutes.
8. Add cinnamon, salt and pepper.
9. Remove from the heat and stir in the almonds and seeds.
10. Drizzle with olive oil.

Tip: I love to pair this dish with baked chicken or simply serve with a dollop of natural yoghurt for a satisfying meal.