Millet with Spinach and Pine Nuts
Elevate your mealtime with this wholesome and flavorful Millet with Spinach and Pine Nuts recipe, a perfect blend of earthy grains, vibrant greens, and nutty richness. This vegan and gluten-free dish features fluffy millet as the base, enhanced by sautéed garlic-infused spinach and the irresistible crunch of toasted pine nuts. A drizzle of olive oil, a splash of zesty lemon juice, and freshly ground black pepper tie together this nutrient-packed medley, making it ideal as a light main course or a hearty side. Ready in under 35 minutes, this recipe is as quick as it is nourishing, offering a satisfying balance of textures and flavors that will leave your guests impressed. Perfect for those seeking healthy, plant-based meal ideas, this dish is a delicious way to showcase the versatility of millet. Serve warm and watch it become a staple in your recipe collection!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 2 units garlic cloves, minced
- 4 cups baby spinach
- 3 tablespoons pine nuts
- 1 tablespoon lemon juice
- 0.25 teaspoons black pepper, freshly ground
Instructions
Rinse the millet thoroughly under cold water using a fine-mesh strainer to remove any residue.
In a medium saucepan, combine the rinsed millet, water, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes or until the millet is tender and the water is absorbed.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the millet with a fork before serving.
While the millet cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. Set aside.
In a small dry pan, toast the pine nuts over medium-low heat for 3-4 minutes, stirring often, until golden brown. Watch closely to prevent burning.
Once the millet is ready, transfer it to a large serving bowl. Stir in the remaining 1 tablespoon of olive oil, lemon juice, and black pepper.
Gently fold in the sautéed spinach and toasted pine nuts. Taste and adjust seasoning if needed.
Serve warm as a main dish or a side, and enjoy!
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 2.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
