Millet Pilaf

The second dish which Minoo prepared in the Gilmore Park Church Community Kitchen for the grain theme recipe is Millet Pilaf. Millet is often associated with bird feed in North America but is gaining acceptance into the human diet. Minoo told us that the incorporation of millet will made a very creamy mash potatoes.


This Millet Pilaf is another vegetarian recipe if you substitute butter with vegetable oil. Pilafs are open to a wide range of variations; any and all the vegetables may be substituted as desired or to to fit the season.


  • 1 1/3 cups millet, rinse and drain
  • 4 tablespoons butter
  • 2 onions, one thinly sliced, one diced
  • 1 inch piece of ginger, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 cups cauliflower florets
  • 1 cup butternut squash
  • 1 tablespoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, minced
  • salt and pepper to taste


Source: this recipe is adapted from Kevin Turner


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Red Rice Pilaf

Minoo also made a Red Rice Pilaf in the Gilmore Park Community Kitchen. This dish is made impromptu as Lorna gave a bag of red rice to Minoo that morning.


The Red Rice Pilaf was cooked to al-dente with a good bite to it. It’s almost like risotto to me.

Source: Minoo

Prep time: 10 minutes;  Cook time: 40 minutes;  Serve: 4 as a main dish or 6 as a side dish.


  • 2 cups red rice
  • 1 onion, chopped
  • 2 celery sticks, diced
  • 1/2 red pepper, diced
  • 6 button mushrooms, diced
  • water or chicken stock



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