Birdseed Pilaf with Vegetables

Ingredients 0/12

Step 1

Toast the millet in a large saucepan over medium heat. Keep stirring it for about 5 to 8 minutes until it smells nutty and lightly browned. Meanwhile, bring the vegetable broth to a boil in another pot. Once it’s boiling, add the toasted millet back in and bring it to a gentle boil again. Turn the heat down to medium-low, cover the pot, 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. Add the chopped onion and garlic, cooking and stirring until the onion becomes soft and translucent, about 5 to 10 minutes. When the millet is done, stir in the onion mixture along with the spinach and peas. Pour in the wine and sprinkle in the rosemary, then cover the pot and cook over medium heat, stirring now and then, for about 7 to 10 minutes.

Step 3

Finally, add the tomatoes, along with a pinch of salt and pepper. Cover again and cook just until the tomatoes soften, which should take 2 to 3 minutes. Take the pot off the heat and stir in the Parmesan cheese to finish it off. Serve warm and enjoy!