Recipe
Salad
Spring Vegetable Millet Pilaf
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. whole millet | ||
| 2 c. Hy-Vee low-sodium chicken broth | ||
| ¼ tsp. salt | ||
| 2 tsp. Hy-Vee Select olive oil | ||
| 1 c. finely chopped red onion | ||
| 2 garlic cloves, minced | ||
| ½ c. finely chopped yellow bell pepper | ||
| ½ c. Hy-Vee frozen green peas | ||
| ½ c. finely chopped zucchini | ||
| Salt and pepper, to taste | ||
| 1 to 2 tbsp fresh lemon juice | ||
| ¼ c. thinly sliced fresh basil |
Directions
- In a heavy sauté pan, toast the millet on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes. Meanwhile, bring broth to boiling, then carefully pour broth into the millet. Add salt; cover, reduce heat to low and cook 15 minutes.
- Meanwhile, heat oil in a medium saucepan over medium-high heat. Add onions; cook and stir 3 to 5 minutes. Add garlic, bell pepper, peas and zucchini; cover and continue to cook until vegetables are tender, about 5 minutes.
- Fluff millet with a fork, and season with salt and pepper to taste. Stir vegetable mixture into millet. Add lemon juice and stir. Sprinkle with fresh basil, and serve.
Nutrition facts
Servings
175 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 160mg
- Total Carbohydrates: 30g
- Protein: 6g
Recipe Source:
Try-Foods International.