Vegetable Seed Pilaf

Ingredients

• 1 ¼ cups millet, rinsed and drained
• 2 ½ cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach
• 1 cup frozen peas
• ¾ cup white wine
• 1 teaspoon minced fresh rosemary
• 4 plum tomatoes, chopped
• salt and ground black pepper to taste
• ½ cup grated Parmesan cheese

Step 1

Toast the millet in a large pan over medium heat, stirring often until it smells nutty and turns a light golden color, about 5 to 8 minutes. Meanwhile, bring the vegetable broth to a boil in another large saucepan. Once it’s boiling, add the toasted millet back in and let it come to a boil again. Lower the heat to medium-low, cover, and let it simmer until all the liquid is absorbed, which should take around 18 to 22 minutes.

Step 2

While the millet is cooking, heat some olive oil in a skillet over medium heat. Sauté the onion and garlic, stirring occasionally, until the onion becomes soft and translucent—this usually takes 5 to 10 minutes. When the millet is ready, stir in the onion mixture along with the spinach and peas. Pour in the wine and sprinkle the rosemary over everything, then turn the heat back up to medium. Cover and cook for another 7 to 10 minutes, stirring now and then.

Step 3

Add the tomatoes along with a pinch of salt and pepper, cover again, and cook just until the tomatoes soften, about 2 to 3 minutes. Finally, remove the pan from the heat and stir in the Parmesan cheese until it’s melted and everything is well combined.