Description
Fonio Pilaf with toasted almonds is a quick-cooking, nutritious ancient grain dish that's ready in under 20 minutes.
Ingredients
- 2 tablespoons olive oil or butter
- 1/3 cup sliced almonds
- 1 cup fonio
- 1 garlic clove, minced
- 1/4 teaspoon coriander
- 1/4 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 2 cups vegetable or chicken broth (or water)
- 1/2 cup fresh parsley or cilantro, chopped
Instructions
- Toast the Almonds: In a medium saucepan, heat 2 tablespoons olive oil or butter over medium-low heat. Add 1/3 cup sliced almonds and toast until fragrant and lightly golden, stirring frequently to avoid burning the nuts.
- Rinse the Fonio: Rinse 1 cup fonio under cold water and drain thoroughly.
- Add Aromatics and Seasonings: To the saucepan with the toasted almonds, add 1 minced garlic clove, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir for 30 seconds until fragrant.
- Add Fonio: Add the rinsed and drained fonio to the saucepan, stirring to coat with the oil and spice mixture.
- Cook: Pour in 2 cups vegetable or chicken broth (or water), stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 5 minutes.
- Rest and Serve: Turn off the heat and let the fonio sit, covered, for an additional 2-3 minutes. Fluff with a fork, then fold in 1/2 cup chopped fresh parsley or cilantro. Serve immediately and enjoy!
Notes
For added flavor and fiber, you can include diced vegetables when you're cooking the aromatics.
This dish can be served warm as a main course or side dish, or chilled as a grain salad.
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 1.1 g
- Sodium: 759.3 mg
- Fat: 15.9 g
- Carbohydrates: 31.3 g
- Fiber: 4.8 g
- Protein: 9.6 g
- Cholesterol: 2.5 mg