Instructions: NOTE: DMs recipes calls for 3 to 4 tablespoons of butter: half to be used to roast the millet and the other half to soften the onions.

Melt the butter in a skillet, add the millet, and roast, stirring often, over medium heat. When the grains have started to color (and possibly pop), after about 4 minutes, remove them from the heat and set them aside.

In a heavy saucepan fitted with a lid, melt additional butter or use a liquid, softened the onion with herbs, about 5 minutes. Season lightly with salt. Add the millet, stir to combine, and pour in the water. Bring to a boil, cover, and adjust the heat to very low or set the pot on a Flame-Tamer.

Cook for 35 minutes; then add the roasted peppers and gently combine them with the millet, using a fork. Return the lid to the pot and continue cooking for 5 to 10 minutes or until the millet is sufficiently done. (If it isnt quite done but the water has been absorbed, add 2 or 3 tablespoons water, cover, and continue to cook for 5 minutes.) Loosen the grains and gently heap the millet into a serving dish. Garnish with the herbs and freshly ground pepper to taste.

Chefs Notes -) Millet makes a lovely golden pilaf with a pleasant nutty flavor and textural surprises. Unlike other grains, individual millet seeds do not end up completely separate, nor do they cook absolutely evenly. What youll end up with is a fluffy pilaf that is also a little crunchy. Millet is also a thirsty grain with an enormous capacity to absorb liquids.

NOTES :
**A juicy stew - one made with eggplants and tomatoes, chick peas or plump white beans - would be just the thing to serve alongside.

This pilaf is seasoned with marjoram, basil, and a hint of saffron from the peppers. Toasting the millet seeds in butter gives the millet a nutty flavor and keeps it moist and succulent. The saffron peppers can be made days or weeks in advance.

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