This is adapted from a recipe by Lorna Sass. The beets give the pilaf a beautiful color, and it can be served hot or cold. If serving cold, it goes well atop salad greens.
• 1 cup millet, rinsed and drained
• 2 cups boiling water
• ½ pound beets, scrubbed, trimmed, and diced into ½ inch pieces. Do not peel.
• Salt to taste
• 1/8 teaspoon nutmeg or allspice
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly grated orange peel
• 3 tablespoons minced fresh mint
Toast millet in the bottom of pressure cooker: over high heat, stir millet constantly until it dries completely and begins to emit a toasty aroma, approximately 5 minutes, though it may roast more quickly than this. Do not let the millet scorch and remove it from heat immediately if you think it’s cooking too quickly.
Add boiling water, beets, salt, and allspice. Lock pressure cooker lid in place and bring ingredients to high pressure over high heat. Lower the heat enough to maintain high pressure and cook for 10 minutes, then allow pressure to come down naturally for 10 minutes. Remove the lid, tilting it away from you so that excess steam may escape.
Stir in orange juice, orange peel, and mint. Add freshly ground pepper (optional) before serving.
Serves 4 – 6 | 
