Vegetable Birdseed Pilaf

Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 297 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 6 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach
• 1 cup frozen peas
• 1 teaspoon minced fresh rosemary
• 4 plum tomatoes, chopped
• 0.5 cup grated Parmesan cheese
• 0.75 cup white wine
• 2.5 cups vegetable broth
• 1.25 cups millet, rinsed and drained

Recipe Instructions

Step 1

Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.

Step 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.

Step 3

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.

Step 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.