Mushroom Millet Pilaf
Elevate your mealtime with this hearty and wholesome Mushroom Millet Pilaf, a perfect fusion of earthy flavors and nutrient-rich ingredients. Featuring tender pearl millet as a gluten-free, fiber-packed base, this recipe is brought to life with the savory goodness of sautéed mushrooms, fragrant garlic, and a hint of dried thyme. Simmered in vegetable stock and finished with a sprinkle of fresh parsley, this dish delivers a rich, comforting depth of flavor in every bite. Whether served as a satisfying side dish or a light vegetarian main course, this pilaf is as versatile as it is delicious. Ready in just 50 minutes, it's an ideal choice for busy weeknights or an impressive addition to your next dinner spread.
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Recipe Information
Ingredients
- 1 cup Pearl millet (or any millet of choice)
- 2 cups Water
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cups White or cremini mushrooms, sliced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Vegetable stock
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Rinse the millet under cold running water to remove any impurities. Drain well and set aside.
In a medium pot, bring 2 cups of water to a boil. Add the rinsed millet and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the water is absorbed. Remove from heat, fluff with a fork, and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted, add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet. Cook for 6-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Sprinkle in the thyme, salt, and black pepper, mixing well to incorporate the seasonings.
Pour the vegetable stock into the skillet and bring it to a gentle simmer. Let it cook for 3-4 minutes to reduce slightly.
Add the cooked millet to the skillet, stirring to combine it with the mushroom mixture. Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in the fresh parsley for a burst of color and freshness.
Taste and adjust seasoning, adding more salt or pepper if needed. Serve warm as a side dish or on its own as a light meal.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 399 mg | 8% | |
*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.
