Spring millet pilaf with asparagus, peas, sugar snaps and mint

Ingredients:

1 cup of millet

1 cup of chicken broth (veg broth for vegan and for a lighter fluffier finish)

1 shallot, chopped fine

4/5 cloves shredded garlic clove

2 tbsp rapeseed oil

Vegetables:

Fresh asparagus 2 bunches

1 small bag frozen peas

2 cups of sugar snaps

To finish:

juice of one lemon

5 tbsp fresh ribbon chopped mint 

1 teaspoon Himalayan Salt 

3 tbsp olive oil 

Method:

Heat a pot with the rapeseed oil and add the shallot. Sauté on low heat until soft and then add the garlic. Sauté another 2 or 3 minutes and then add the grain. Toast the grain for about four to five minutes, tossing lightly with a spatula so it doesn’t burn. Then add the chicken broth and bring to a boil. Reduce the heat to a simmer, and cover. Cook until all the broth has evaporated, or about 5 minutes. Millet tends to get gooey or gummy, so I usually start out with as little broth as possible. Make sure you check on it halfway through, you can add a little more if you need to when it is almost done cooking. Taste to make sure it is not to al dente. If it is, add a touch more broth. 

Meanwhile, heat two pots with salted boiling water. Cut the bottom ends of the asparagus off, and peel to the tips with a peeler. Chop into small disks, leaving the tips intact. Take a bowl of ice water and have ready for the vegetables. Boil first the peas, drain into ice bath to stop cooking, and repeat for the edamame and the asparagus. They all take about 1 to two minutes to cook. After they are cooled, drain and set aside. Chop your mint finely and set aside. 

When the quinoa is ready, add the lemon juice, olive oil, and salt. Mix well and let it cool down before adding the veggies and mint. 

Finally mix everything together very well. Ready to serve. 

*You can always replace the veggies with whatever is in season, changing out the soft herb to match the vegetable. Grated carrot and green beans are nice with basil, or peas and cauliflower florets are nice with fresh coriander and a masala.