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:

  1. Soak the saffron threads in the boiling stock for 10 minutes.

  2. 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.

  3. Place the millet in a small frying pan and heat gently until the grains start to turn golden.

  4. 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.

  5. Bring to the boil, cover and simmer gently for 30 minutes, until the lentils and millet are tender.

  6. Stir in the currants and shredded radicchio and heat through for 5 minutes. Season to taste with salt and pepper and serve immediately.