Millet Pilaf with Roasted Carrot + Fennel
Prep time: 
Cook time: 
Total time: 
Yield: Serves 6 as a side dish
  • 2 tablespoons ghee (clarified butter)
  • ¾ cup (150 g) hulled millet, briefly rinsed in a colander under cold running water
  • 1¼ teaspoon coarse kosher salt, divided
  • 2 cups (475 ml) boiling water
  • 4 medium carrots, thinly sliced on the diagonal
  • 1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced
  • 1 medium onion, halved and thinly sliced
  • ⅛ teaspoon ground black pepper
  • 2 to 3 tablespoons fresh lemon juice
  • 1½ tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)
  1. Preheat oven to 450F; line a large baking sheet with parchment paper or a silpat liner.
  2. Melt the ghee in a medium saucepan over medium heat; transfer half of the melted ghee to a large bowl and set it aside for now. Add the millet to the saucepan with the remaining ghee and toast until fragrant, about 3 minutes, stirring frequently. Add ¾ teaspoon salt and the boiling water; turn heat up to high and bring to a rolling boil, then turn heat down to low, cover the saucepan, and cook the millet until tender, about 20 to 25 minutes, stirring occasionally. Once tender, immediately pour the millet into a fine mesh sieve to drain off the excess water (do not squeeze it though).
  3. While the millet cooks, roast the vegetables. Add the carrot, fennel, onion, remaining ½ teaspoon salt, and black pepper to the bowl with the reserved ghee and toss to combine. Spread the veggies out in a single layer onto the prepared baking sheet; roast until tender and starting to brown, about 25 minutes, tossing once halfway through.
  4. Toss the millet, roasted vegetables, and lemon juice together in a large bowl, then transfer to a serving dish. Drizzle the hazelnut oil on top and sprinkle on the reserved fennel fronds.
  5. Serve warm, room temperature, or chilled (but I like it best warm!).
If You Have Leftovers: I like to reheat leftovers and add a couple of fried eggs on top; it makes a quick, delicious lunch!
Recipe by An Edible Mosaicâ„¢ at