THE RECIPE JOURNAL · Side Dish
Herbed Fonio Pilaf
This light and fluffy grain dish is bursting with fresh herbs and subtle spices, making it a perfect side or base for your favorite meals. Quick to prepare and full of flavor, it's sure to become a new kitchen favorite.
FROM THE KITCHEN • Herbed Fonio Pilaf
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the raisins in half a cup of vegetable stock and set that aside for a bit. Warm some oil in a deep skillet over medium heat, then add the shallot, garlic, black sesame seeds, carrots, and almonds. Cook everything together until it smells amazing and the veggies are nice and soft, about 4 minutes. Next, toss in the fonio and stir it around so it soaks up all those flavors, which should take a couple of minutes. Pour in the raisins along with the stock they’ve been soaking in, and keep stirring until the fonio has absorbed most of the liquid—around 5 minutes. If it still feels a bit dry, add a little more stock and cook until the fonio is tender; you might not need all the stock, since it depends on the fonio you’re using. Season everything with salt and pepper to taste, then take it off the heat. Give it a good fluff with a fork, and before serving, sprinkle some fresh pomegranate seeds on top for a pop of color and sweetness.
Why you’ll love it
This dish is light, fluffy, and full of fresh flavors from the herbs. It cooks quickly and makes a great alternative to rice or couscous. Plus, fonio is gluten-free and packed with nutrients, making it a healthy choice for any meal.
How to serve
Serve this pilaf alongside grilled vegetables or roasted chicken for a balanced meal. It also pairs well with a fresh salad or can be used as a base for a hearty vegetable stew. Garnish with extra herbs or a squeeze of lemon for added brightness.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to keep it moist. For longer storage, freeze in portions and thaw overnight before reheating.
