Millet pilaf

    40 min

    A quick and easy vegan and gluten-free vegan side dish with millet, rosemary and sun dried tomatoes.

    2 people made this

    Serves: 4 

    • 175g millet
    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 2 tablespoons fresh minced rosemary, or 1 tablespoon dried
    • 4 tablespoons chopped sun dried tomatoes in oil
    • salt and pepper

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Bring a large saucepan of water to the boil; there should be enough water so the millet can float around like pasta. Cook the millet until al dente, about 25 minutes. Drain well.
    2. Heat olive oil in a frying pan and fry onion till golden. Add rosemary and tomatoes and fry for another 5 minutes till the onions are soft.
    3. Add the drained millet and season with salt and pepper. Fluff with a fork and serve hot or warm.

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