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