INGREDIENTS:
400 gr of millet
1 onion
1 pinch saffron
1 glass red wine
2 Tbs. of tahini
2 Tbs. of toasted sesame oil
1 liter of vegetable broth
½ cup of toasted sesame seeds (for garnish)
PREPARATION:
Saute onions with sesame oil, when golden add millet 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 Tbs of vegetable broth. Add to the millet and continue to add broth one ladle at a time until both is finished. Cook for 20 minutes. Serve with sprinkled toasted sesame seeds.
NOTE: The cook millet can be made into paddies and deep-fried or pan-fried. Best when hot.