Name: Vegetable Birdseed Pilaf
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Millet, rinsed and drained - 1 ¼ cups; Vegetable broth - 2 ½ cups; Olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 6 cloves; Frozen chopped spinach - 1 (10 ounce) package; Frozen peas - 1 cup; White wine - ¾ cup; Minced fresh rosemary - 1 teaspoon; Plum tomatoes, chopped - 4; Salt and ground black pepper to taste - 4; Grated Parmesan cheese - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Birdseed Pilaf

1. Millet, rinsed and drained - 1 ¼ cups

2. Vegetable broth - 2 ½ cups

3. Olive oil - 1 tablespoon

4. Onion, chopped - 1

5. Garlic, minced - 6 cloves

6. Frozen chopped spinach - 1 (10 ounce) package

7. Frozen peas - 1 cup

8. White wine - ¾ cup

9. Minced fresh rosemary - 1 teaspoon

10. Plum tomatoes, chopped - 4

11. Salt and ground black pepper to taste - 4

12. Grated Parmesan cheese - ½ cup

How to cook deliciously - Vegetable Birdseed Pilaf

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.