Millet vegetable pilaf

    (1)

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


    2 people made this

    Ingredients
    Serves: 6 

    • 250g millet grain, rinsed and drained
    • 600ml vegetable stock
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 6 cloves garlic, minced
    • 280g frozen chopped spinach
    • 150g frozen peas
    • 180ml white wine
    • 1 teaspoon minced fresh rosemary
    • 4 ripe tomatoes, chopped
    • salt and freshly ground black pepper to taste
    • 40g grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
    2. Bring vegetable stock to the boil in a large saucepan; add millet and return to the boil. Reduce heat to medium-low, cover saucepan and simmer until liquid is absorbed, 18 to 22 minutes.
    3. Heat olive oil in a pan over medium heat; cook and stir onion and garlic until onion has softened, 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.

    Tip:

    Add more wine at the end of cooking if millet mixture is too dry.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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