Millet Pilaf with Saffron Peppers

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Millet makes a lovely golden pilaf with a pleasant nutty flavor and textural surprises. Unlike other grains, individual millet seeds do not end up completely separate, nor do they cook absolutely evenly. What you’ll end up with is a fluffy pilaf that is also a little crunchy. Millet is also a thirsty grain with an enormous capacity to absorb liquids. A juicy stew—one made with eggplants and tomatoes, chick-peas, or plump white beans—would be just the thing to serve alongside.

This pilaf is seasoned with marjoram, basil, and a hint of saffron from the peppers. Toasting the millet seeds in butter gives the millet a nutty flavor and keeps it moist and succulent. The saffron peppers can be made days or weeks in advance.