Summer Millet Risotto

Name: Summer Millet Risotto
Yield: 8 cups
Ingredients: ½ cup olive oil; 1 medium-size onion, minced; 2 medium-size garlic cloves, smashed, peeled and minced; 2 cups millet; 5 cups chicken broth, or vegetarian broth (see Micro-Tip); 2 small zucchini, cut in ¼-inch dice; 2 medium-size red bell peppers, cored, deribbed and cut in ¼-inch dice; 2 cups loosely packed basil leaves, chopped; ¾ cup pine nuts; 2 teaspoons kosher salt; Freshly ground black pepper

By Barbara Kafka

Published July 2, 1991

Total Time: 1 hour 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:8 cups

½ cup olive oil
1 medium-size onion, minced
2 medium-size garlic cloves, smashed, peeled and minced
2 cups millet
5 cups chicken broth, or vegetarian broth (see Micro-Tip)
2 small zucchini, cut in ¼-inch dice
2 medium-size red bell peppers, cored, deribbed and cut in ¼-inch dice
2 cups loosely packed basil leaves, chopped
¾ cup pine nuts
2 teaspoons kosher salt
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
Step 2
Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
Step 3
Remove from oven. Stir in salt and pepper.

Tip

Halve all ingredients. Use a 2½-quart souffle dish. Cook as in Step No. 1. Cook millet and broth as in Step No. 2 for 20 minutes. Cook zucchini and red pepper for 22 minutes. Cook basil and pine nuts for 2 minutes.

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