- 2 cups of millet
- 1 onion
- 1 pinch saffron
- ½ glass red wine
- 2 Tbsps of tahini
- 2 Tbsps of toasted sesame oil
- 1 liter of vegetable broth
- ½ cup of toasted sesame seeds (for garnish)
Saute onions with sesame oil, when golden add millets and toast them turning with wooden spoon constantly until they produce a nice aroma and become shinny. Add red wine and continue stirring. Melt the saffron in a Tbsp of vegetable broth. Add to the millet and continue to stir while adding the rest of the vegetable broth one ladle at a time. Cover with a lid. Cook for 20 minutes with a flame deflector. Serve with sprinkled toasted sesame seeds.
NOTE: The left over cooked millet can be made into paddies and pan-fried or baked. Best to eat when hot.