Name: Vegetable Birdseed Pilaf
Yield: 4 servings
Ingredients: 1 1/4 cups millet, rinsed and drained; 2 1/2 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; 3/4 cup white wine; 1 teaspoon minced fresh rosemary; 4 plum tomatoes, chopped; salt and ground black pepper to taste; 1/2 cup grated Parmesan cheese

Servings: 4 persons

1 1/4 cups millet, rinsed and drained
2 1/2 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
3/4 cup white wine
1 teaspoon minced fresh rosemary
4 plum tomatoes, chopped
salt and ground black pepper to taste
1/2 cup grated Parmesan cheese

1
Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
2
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.
3
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
4
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vegetable Birdseed Pilaf

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