a delicious millet and vegetable pilaf spiced with wine and rosemary for vegetarians. My kid gave it the funny name since she liked that it was created from “birdseed.” Serve with more freshly grated Parmesan on top.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ cups millet, rinsed and drained
- 2 ½ cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach
- 1 cup frozen peas
- ¾ cup white wine
- 1 teaspoon minced fresh rosemary
- 4 plum tomatoes, chopped
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
- Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
- Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.
- Add more wine at the end of cooking if millet mixture is too dry.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 390 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good! Used more dishes than I was expecting but I was looking for a new “starchy” side dish and this had good flavor.
This was AMAZING, even though it contained way more carbs than I’d like in a side dish.
Delicious! Have made it many times.