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http://www.lifestylefood.com.au/recipes/11374/slow-cooked-mushrooms-with-millet-and-almond-pilaf-and-yoghurt-sauce

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Slow Cooked Mushrooms with Millet and Almond Pilaf and Yoghurt Sauce

Ingredients

Method

  • 1.

    Place your mushrooms in a heavy-based pan with the olive oil. Season. Cook over a very low temperature for about 20 minutes. Don’t turn them. Meanwhile in a pot, sauté the onions in the oil until translucent, about 3-5 minutes. Add the garlic and cook for another minute or so. Now add your spices and almonds and keep stirring. The spices may stick a little. Next add in your millet and toast the millet by stirring constantly and coating it in the spices. Add 3½ cups water and the salt and bring to the boil. Reduce heat and simmer with the lid on for about 20 minutes or until the millet is cooked.

  • 2.

    For the sauce, whisk all the ingredients together until the consistency of thickened cream. You may need to add a little water. Be sure to stir the tahini in the jar before using it as the oil separates.

  • 3.

    To serve, put about one cup of pilaf on each plate then top with the mushrooms. Drizzle with the tahini sauce then garnish with parsley and lemon wedges.

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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Slow Cooked Mushrooms with Millet and Almond Pilaf and Yoghurt Sauce.

 
 

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Posted by T-BirdReport
I haven't eaten the mushroom part of this receipe, but the pillaf has become a favourite in our house!!

BTW if you have any reaction to starchy food inc wheat, potatoes etc, try Millet you won't look back.
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