Millet Mushroom Pilaf

A hearty and earthy pilaf with fluffy millet, sautéed mushrooms, and aromatic herbs for a satisfying vegetarian main dish.

Ingredients

  • 1 cup millet
  • 2 cups low-sodium vegetable broth
  • 300g mixed mushrooms (shiitake, cremini), sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup frozen peas
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan (optional)

Instructions

  1. Toast millet in a dry pan for 3-4 minutes until fragrant
  2. Add vegetable broth, bring to boil, then reduce heat and simmer covered for 20 minutes
  3. Meanwhile, heat olive oil in a large skillet over medium heat
  4. Sauté onion until translucent, about 5 minutes
  5. Add mushrooms and garlic, cook until mushrooms release their moisture and brown slightly
  6. Add thyme, salt, and pepper
  7. When millet is cooked, fluff with a fork and add to the mushroom mixture
  8. Stir in frozen peas and cook for 2 minutes until heated through
  9. Remove from heat, add fresh parsley and Parmesan if using
  10. Let stand for 5 minutes before serving

Notes

  • Can substitute vegetable broth with water plus 1 vegetable bouillon cube
  • Works well with dried porcini mushrooms (soak first and use soaking liquid as part of broth)
  • Keeps well for 3 days refrigerated

Calories estimate

Approximately 380 calories per serving (serves 2)

oneliner: golden millet pilaf with sautéed cremini and shiitake mushrooms, green peas, fresh herbs in a rustic bowl