MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moroccan Millet & Roasted Carrot Pilaf
Categories: Moroccan, Pilafs
Yield: 4 Servings

1 1/2 lb Carrots; trimmed and peeled
-or scrubbed, halved
-lengthwise and cut into 1
-to 2" pieces
2 tb Olive oil
1 ts Ground cumin
1 ts Maple syrup
Coarse salt
Freshly ground black pepper
1 ts Cumin seeds -OR-
1/2 ts Additional ground cumin
1 sm White or yellow onion; diced
2 Celery ribs; trimmed and
-diced
1 c Uncooked millet
2 1/2 c Low sodium vegetable broth
1/2 ts Fine salt
1 ts Turmeric
1/2 ts Coriander
1/8 ts Cinnamon; up to 1/4 ts, to
-taste
Crushed red pepper flakes;
-to taste
1 1/2 c Cooked chickpeas (1 can);
-drained and rinsed
1 tb Lime juice; up to 2 tb, to
-taste
Arugula; for serving
1/4 c Tahini
5 tb Water; warm
1 cl Garlic; up to 2 cl, to
-taste, finely minced or
-grated on a microplane
2 tb Lemon juice; freshly
-squeezed
1/4 ts Fine salt
Black pepper; to taste

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Parsley or cilantro; chopped
Toasted pine nuts
Pomegranate seeds
Pomegranate molasses

Preparation time: 10 minutes
Cooking time: 45 minutes

Preheat your oven to 400°F and line a baking sheet with parchment or
foil. Toss the carrots with 1 tb of the olive oil, maple syrup, and
ground cumin. Transfer the carrots to the baking sheet and sprinkle
generously with coarse salt and black pepper. Transfer the carrots to
the oven and roast for 35 to 40 minutes, or until they're gently
caramelized.

While the carrots roast, heat the remaining tb olive oil in a medium
sized pot. When the oil is shimmering, add the cumin seeds. (If you're
substituting ground cumin, add it when you add the broth and other
spices instead.) When the cumin seeds begin to smell fragrant and
sizzle, add the onion and celery. Cook for 5 minutes, stirring
frequently, or until the onion is soft and clear. Add the millet and
continue cooking for another 2 to 3 minutes, or until the millet
smells slightly nutty. Add the vegetable broth, salt, turmeric,
coriander, cinnamon, and red pepper flakes. Bring the mixture to a
boil. Reduce the heat to low, cover, and simmer for 18 to 20 minutes,
or until the liquid has been absorbed. Remove the millet from heat
and allow it to sit for 10 minutes.

While the millet cooks, whisk together the lemon garlic tahini
dressing. Add water by the tb as needed to achieve a consistency you
like.

Fluff the millet gently with a fork, then fold in the chickpeas,
roasted carrots, and lime juice. Taste the pilaf and adjust salt and
pepper as needed. Serve the pilaf over a bed of fresh arugula, if
desired, and top with chopped fresh herbs, pine nuts, pomegranate
seeds or molasses (or all of those). Drizzle generously with the
lemon garlic tahini dressing.

Recipe by Gena Hamshaw

Recipe FROM: <https://www.thefullhelping.com/
moroccan-millet-roasted-carrot-pilaf/>

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