Veggie Birdseed 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 saucepan over medium heat, stirring it often until it smells nutty and turns lightly golden—this usually takes about 5 to 8 minutes. Meanwhile, bring the vegetable broth to a boil in another pot. Once boiling, add the toasted millet back in and let it come to a gentle boil again. Turn the heat down to medium-low, cover, and let it simmer until all the liquid is absorbed, around 18 to 22 minutes.

Step 2

While the millet is cooking, warm the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking and stirring until the onion becomes soft and translucent, which should take about 5 to 10 minutes. Once ready, mix the onion and garlic into the cooked millet along with the spinach and peas. Pour in the wine and sprinkle in the rosemary, then put the lid back on and cook over medium heat for 7 to 10 minutes, stirring now and then.

Step 3

Finally, stir in the tomatoes, season with salt and pepper, and cover again. Let everything cook for another 2 to 3 minutes until the tomatoes soften up. Take the pan off the heat and mix in the Parmesan cheese just before serving for a creamy finish.