Pasta, Noodles and Rice Recipes -
Saffron Millet and Lentils with Radicchio
Recipe
Pasta, Noodles and Rice
Recipes
-
Saffron Millet and
Lentils with Radicchio Recipe
Ingredients
Serve
4-6
pinch of saffron threads
300 ml/1/2
pints boiling Vegetable Stock
125 g/4 oz Puy lentils, rinsed
125 g/4 oz millet
50 g/2 oz butter
1 leek, sliced
2 garlic cloves,
sliced
1 teaspoon ground cinnamon
50 g/2 oz currants
1 small radicchio head, shredded
salt and pepper
Method:
Soak the saffron
threads in the boiling stock for 10 minutes.
Meanwhile, put the lentils in a saucepan and add
water to cover the lentils by about 2.5 cm/1
inch. Bring to the boil and boil rapidly for
8-10 minutes, then drain.
Place the millet in a
small frying pan and heat gently until the
grains start to turn golden.
Melt the butter in
a saucepan, add the leek, garlic and cinnamon,
and fry for 3 minutes. Stir in the lentils and
millet, then pour in the saffron stock.
Bring to
the boil, cover and simmer gently for 30
minutes, until the lentils and millet are
tender.
Stir in the currants and shredded radicchio and
heat through for 5 minutes. Season to taste with
salt and pepper and serve immediately.