Spring Vegetable Fonio Pilaf
Dara O’Brien
Spring vegetables add freshness and color to fonio in this easy side dish.
INGREDIENTS
2 tablespoons peanut or vegetable oil
1 shallot, thinly sliced
1 garlic clove, minced
1 large carrot, diced
1⁄2 cup vegetable or chicken broth
1⁄4 cup fresh or frozen green peas
1⁄4 cup fresh or frozen corn kernels
2 cups cooked fonio
2 scallions, thinly sliced
Salt and freshly ground black pepper
PREPARATION
1. Heat the oil in a saucepan over medium-high heat. Add the shallot and cook until soft but not brown, about 1 minute. Add the garlic and carrots and cook for another 3 minutes, until the garlic is fragrant. Add the broth and simmer, covered, until the carrots are tender, about 10 minutes.
2. Add the peas and corn and cook for about 1 minute. Fold in the fonio and scallions and season with salt and pepper to taste. Serve hot or at room temperature.
Reprinted From The Fonio Cookbook, by Pierre Thiam. Lake Isle Press, 2019
Note: Fonio is available at select grocers including Whole Foods nationwide. You can order Yolélé Fonio through Amazon.