For a richer flavor, try toasting the millet with a tablespoon of butter instead of cooking oil. Dry vermouth can be substituted for the white wine in a pinch. Feel free to experiment with other vegetables, such as chopped carrots, bell peppers, or zucchini. Fresh herbs, like thyme or parsley, can be added along with the rosemary for an extra layer of flavor.
Vegetable Birdseed Pilaf
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS18
A comforting and vibrant vegetarian pilaf, featuring the nutty goodness of millet embraced by a medley of garden vegetables, infused with the aromatic kiss of rosemary and a splash of crisp white wine. This delightful dish, playfully named for its 'birdseed' appearance, promises a symphony of flavors and textures. A shower of freshly grated Parmesan elevates it to sheer perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol6 mg
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Fiber7 g
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Protein11 g
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Saturated Fat2 g
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Sodium390 mg
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Sugar6 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large saucepan set over medium heat, toast the millet, stirring constantly, until fragrant and lightly golden, about 5-8 minutes.
02
StepIn a separate large saucepan, bring the vegetable broth to a boil. Add the toasted millet, return to a boil, then reduce the heat to low, cover, and simmer until the broth is completely absorbed and the millet is tender, about 18-22 minutes.
03
StepWhile the millet simmers, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-10 minutes. Add the minced garlic and cook for another minute until fragrant.
04
StepStir the softened onion and garlic mixture, the squeezed-dry spinach, and frozen peas into the cooked millet. Pour in the white wine, add the minced rosemary, and stir well to combine. Increase the heat to medium, cover the saucepan, and cook, stirring occasionally, until the wine has mostly evaporated and the flavors have melded, about 7-10 minutes.
05
StepAdd the chopped plum tomatoes, season with salt and freshly ground black pepper to taste, return the cover to the saucepan, and cook until the tomatoes have softened slightly, about 2-3 minutes.
06
StepRemove the saucepan from the heat and stir in the grated Parmesan cheese until melted and evenly distributed. Serve immediately, with additional grated Parmesan cheese on the side, if desired.
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Jeanette Croninbogisich
Jun 25, 2025This pilaf is so flavorful and easy to make. It's become a regular in our rotation.
Annabel Glover
Jun 13, 2025My kids were hesitant at first because of the name, but they ended up loving it!
Emelie Okeefe
May 17, 2025The rosemary and wine combination is perfect. It elevates the dish.
Felton Jerde
May 11, 2025I made this for a vegetarian potluck, and it was a hit! Everyone asked for the recipe.
Jacques Christiansen
Apr 24, 2025I added some chopped sun-dried tomatoes for an extra burst of flavor. Delicious!