Ingredients

• 2 cups millet pilaf (recipe below)
• 1 large onion, chopped finely
• 2 large garlic cloves, chopped finely
• 1 large bunch of Swiss Chard, stems removed and chopped into small pieces
• 2 yams, roasted, peeled, and mashed
• 1/4 cup pine nuts
• 1/2 c bread crumbs
• olive oil
• 1 tablespoon dried thyme, divided
• salt & pepper
• 1 bay leaf
• sprinkle of paprika

Preparation

Have already prepared millet pilaf, recipe follows.  In a large frying pan, add onion and garlic, cover with olive oil and saute until just translucent. Add Swiss Chard, cook until chard is just wilted.  

In a small frying pan, toast pine nuts over a low heat, stirring constantly to keep from burning. As soon as they begin to turn brown,

remove pan from heat, add to bread crumbs, and set aside.  Combine the contents of both frying pans into the millet, adding the remaining dried thyme. Stir to combine all ingredients thoroughly.

Grease a casserole dish with olive oil and spread millet, then roasted yams, then chard mixture evenly over the dish. Dust lightly with paprika. Cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes for a crispier top.

Makes: 4 servings, Preparation time: 20 minutes, Cooking time: 25 minutes

OPTIONAL: add roasted chicken with the yams

Sweet and Savory Millet Pilaf

Ingredients

• 1 cup millet
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon extra virgin olive oil
• 1 garlic clove, minced
• ¼ cup red onion, finely chopped
• ½ cup thinly sliced carrot “coins”
• ¼ cup white wine
• ½ teaspoon grated fresh ginger
• 1 teaspoon freshly grated
• orange zest
• ½ cup chopped dried cherries
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon cinnamon
• Sea salt and freshly ground black pepper to taste
• Chopped toasted pecans (optional)

Preparation

In a large saucepan over medium heat, heat the water with a teaspoon of salt until the water comes to a boil. Add the millet, and bring to

a boil again. Cover the pan and reduce the heat. Cook the millet for 20 minutes over low heat or until the water is absorbed.

In a large skillet, heat the oil over medium heat.  Sauté the minced garlic until fragrant and golden.  Add the onion and carrots, sauté

until soft, about 10 minutes. Meanwhile, combine the white wine with the ginger and orange zest and then add the dried cherries.  Simmer in a small skillet until warm.  Set aside.

When the millet is done, add it to the skillet with the vegetables and toss.  Add the cherries and any remaining liquid and toss again. Season with the spices, salt and pepper.  Place in a serving dish and garnish with pecans if desired.  Serve warm as a side dish or chilled as a light lunch.