Vegetable Birdseed Pilaf recipe
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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
Nutrition Info
- 296.7 caloriescarbohydrate: 43.3 gcholesterol: 5.9 mgfat: 6.6 gfiber: 7.3 gprotein: 11.4 gsaturatedFat: 1.8 gservingSize: -sodium: 389.7 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Birdseed Pilaf
Directions
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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.