Name: Millet Pilaf with Roasted Carrot + Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6 as a side dish
Ingredients: 2 tablespoons ghee (clarified butter); ¾ cup (150 g) hulled millet, briefly rinsed in a colander under cold running water; 1¼ teaspoon coarse kosher salt, divided; 2 cups (475 ml) boiling water; 4 medium carrots, thinly sliced on the diagonal; 1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced; 1 medium onion, halved and thinly sliced; ⅛ teaspoon ground black pepper; 2 to 3 tablespoons fresh lemon juice; 1½ tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)