Tuesday, November 10, 2009

Millet Pilaf with Cranberries, Sweet Potatoes and Thyme

If you haven't tried millet, give it a go. Toasting it before cooking brings out a delicious, nutty, almost popcorn-like flavor. Ingredients 3/4 cup(s) uncooked millet 2 cup(s) water 1 1/2 tsp kosher salt, divided 4 tsp olive oil, divided 1 large sweet potato(es), fresh, diced into 1/2-inch pieces 3/4 cup(s) scallion(s), sliced 2 tsp thyme, fresh, chopped 1/4 tsp black pepper, freshly ground, or to taste 1/4 cup(s) dried cranberries Instructions Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes. Transfer millet to a medium saucepan. Add water and 1 teaspoon salt; bring to a boil. Reduce heat to low, simmer and cook until millet is tender, about 20 to 25 minutes. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add potatoes; cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in scallions, thyme, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until scallions soften, about 1 minute. When millet is finished cooking, remove from heat and stir in cranberries; cover and let stand 5 minutes. Add millet and cranberries to skillet with potato mixture; stir. Add remaining 2 teaspoons oil and toss to mix and coat. Yields about 3/4 cup per serving. POINTS® Value: 3 Servings: 6 Preparation Time: 12 min Cooking Time: 30 min Level of Difficulty: Easy Recipe courtesy of Weight Watchers

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