Fonio Pilaf with Dates, Carrots, and Peanuts
This gluten-free grain, a type of millet, provides a wonderfully nutty backbone to a salad of sweet dates and carrots, and crunchy roasted peanuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Square baking dish
- Aluminum foil
- Fork
- Serving bowl
- Pastry brush
- Stove
- Colander
- Kitchen towel
Ingredients
- 1⁄4 cup red palm oil or vegetable oil, plus more for greasing
- 5 oz. pitted Medjool dates, roughly chopped
- 1⁄2 cup roughly chopped unsalted roasted peanuts
- 1⁄2 tsp. cayenne
- 2 medium carrots, cut into 1/4-inch dice
- 1 cup fonio or quinoa, rinsed and drained
- 1 1⁄2 cups chicken stock
- Kosher salt
- freshly ground black pepper
- 2 tbsp. finely chopped flat-leaf parsley
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