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Vegetable Birdseed Pilaf
Vegetable Birdseed Pilaf
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Spinach, onion, and tomatoes combine with millet for a delicious gluten-free vegetarian meal.
Ingredients:
  • 1 onion, chopped
  • 1.25 cups millet, rinsed and drained
  • 2.5 cups vegetable broth
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach
  • 1 cup frozen peas
  • 0.75 cup white wine
  • 1 teaspoon minced fresh rosemary
  • 4 plum tomatoes, chopped
  • salt and ground black pepper to taste
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Toast millet in a large saucepan over medium heat, stirring occasionally, until fragrant and golden, for about 5 to 8 minutes.
  • In a large saucepan, bring vegetable broth to a lively boil. Add millet and bring it back to a boil. Lower the heat to medium-low, cover the saucepan, and gently simmer until all the liquid is absorbed, which should take about 18 to 22 minutes.
  • In a skillet over medium heat, sauté onion and garlic in olive oil until the onion turns translucent, about 5 to 10 minutes.
  • Combine the onion mixture, spinach, and peas with the millet; pour in the wine and rosemary, and mix well. Increase heat to medium, cover, and cook for 7 to 10 minutes, stirring occasionally. Add the tomatoes, salt, and pepper; cover again and cook until the tomatoes soften, around 2 to 3 minutes. Remove from heat and stir in the Parmesan cheese.

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