Millet Pilaf with Tahini-Herb Sauce

Heat 2 tbs of the oil in a pan, add the 3 garlic cloves and millet and stir to coat all the grains in oil. Cover with plenty of boiling water and simmer for 20 minutes, drain. Meanwhile, heat the remaining oil in a separate pan and add the onions, zucchini, and the peppers. Cover and cook over low heat so the vegetables sweat in their own juices until just soft, stirring occasionally. Make the tahini-herb sauce by combing the last 7 ingredients by hand or in a food processor. Adjust the seasoning and sweetness to taste. Set aside. When the millet is cooked, stir in the cooked vegetables, pumpkin seeds, mint, and lemon zest and juice. Season to taste with salt and pepper. Heat through, then serve with the tahini-herb sauce. Variations Barley Pilaf Prepare the basic recipe, using barley in place of millet. Dry toast the barley in a heavy-based pan for 3-4 minutes, stirring constantly, then cover with boiling water and simmer for 40 minutes until tender. Rice and Almond Pilaf Prepare the basic recipe using 1 cup long grain rice in place of the millet. After stirring the rice in the oil and garlic, cook the rice in a vegetable bouillon. Use toasted slivered almonds in place of the pumpkin seeds.