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Rick Stein Nigella Lawson Peter Evans Iron Chef
Janella Purcell

Slow Cooked Mushrooms with Millet and Almond Pilaf and Yoghurt Sauce

Ingredients

  • 8 mushrooms
  • 1 tbls olive oil
  • Sea salt and cracked pepper
  • 1 white onion, diced
  • 1 garlic clove, crushed
  • 1 tbls olive oil
  • 1 tsp cumin, ground
  • ½ tsp cinnamon, ground
  • ¼ tsp cardamom, ground
  • ¼ turmeric, ground
  • 1/3 cup almond, chopped
  • 1½ cups millet
  • Good pinch sea salt
  • 1 cup plain yoghurt
  • 3 tbls tahini, hulled
  • 1 clove garlic chopped with a pinch of salt
  • 1 lemon, juiced
  • A pinch of white pepper
  • Italian parsley leaves and lemon wedges for garnish
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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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What do you think?

 
  • T-Bird
    May 2012

    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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