Millet vegetable pilaf

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.