Spicy Fonio Pilaf

A nutty ancient grain from West Africa that cooks in 5 minutes and is gluten free too!

Prep Time: 20 minutes    Total Time: 30 minutes

WHAT YOU NEED:

1 Tbsp. peanut oil or other vegetable oil

1/2 medium onion, chopped

1/2 cup diced carrots (about 1 large carrot, cut into ¼-inch dice)

1/2-inch piece of ginger root, peeled and finely minced (or 1 tsp. ground ginger)

1 clove garlic, minced

1/2 tsp. cayenne red pepper powder or chili powder (optional and to taste)

1/2 cup white fonio

1 cup water

3/4 tsp. salt

1/4 cup unsalted roasted peanuts or pistachio nuts, roughly chopped

Cilantro for garnish (optional)

MAKING IT:

In a large saucepan with lid or small Dutch oven (1.5-2 qt.), heat oil over medium heat. Add onion and carrots; saute until the carrots start to soften, about 7-8 minutes. Add the ginger, garlic and cayenne, continue to saute until fragrant, about 1 minute.

Add the fonio and half the nuts; stir to coat everything evenly with oil. Add water and salt. Stir well. Bring to a boil, then immediately cover and turn heat to low for 1 minute.  Turn off heat and let sit covered for 5 minutes.  To serve, fluff pilaf with a spoon. Top with remaining nuts and with chopped cilantro or parsley, if desired. Makes 4 cups or 4 servings (recipe can be doubled).

NUTRITION:

Nutrition Information per serving (about 1 cup): 180 Calories; 8g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 450mg Sodium; 25g Total Carb; 2g Fiber; 2g Sugars (includes 0g Added Sugars); 4g Protein

TIPS:

Variations: after cooking stir in dried fruit such as golden or dark raisins or chopped dates.

To make into a heartier vegetarian entrée, stir in cooked or canned chickpeas or another favorite cooked legume.

If you cannot find fonio, couscous, quinoa or millet can be substituted. Follow package directions, as water amounts and cook times will vary.