* Exported from MasterCook *
WW Millet Pilaf with Cranberries, Sweet Potatoes and Thyme - 3 pts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cups uncooked millet
2 cups water
1 1/2 tsp kosher salt -- divided
4 tsp olive oil -- divided
1 large sweet potato -- fresh, diced into 1/2-inch pieces
3/4 cup scallions -- sliced
2 tsp thyme -- fresh, chopped
1/4 tsp black pepper -- freshly ground, or to taste
1/4 cup dried cranberries
Heat a large nonstick skillet over medium heat. Add millet; cook, stirring
frequently, until millet looks and smells toasted, about 4 minutes.
Transfer millet to a medium saucepan. Add water and 1 teaspoon salt; bring
to a boil. Reduce heat to low, simmer and cook until millet is tender,
about 20 to 25 minutes.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add potatoes; cook, stirring frequently, until tender
and lightly browned, about 5 minutes. Stir in scallions, thyme, remaining
1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until scallions
soften, about 1 minute.
When millet is finished cooking, remove from heat and stir in cranberries;
cover and let stand 5 minutes. Add millet and cranberries to skillet with
potato mixture; stir. Add remaining 2 teaspoons oil and toss to mix and
coat.
Serves 6. Yields about 3/4 cup per serving.
If you haven't tried millet, give it a go. Toasting it before cooking
brings out a delicious, nutty, almost popcorn-like flavor.
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"April 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 149 Calories; 4g Fat (25.0%
calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 479mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0
Fruit; 1 Fat.
Nutr. Assoc. : 26636 0 0 0 0 0 0 0 0
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