Understanding Cremini mushrooms
Foxtail millets in this recipe
Other ingredients for this recipe
This recipe has only 7 ingredients. So is a fairly easy recipe to make once you get the millets cooked perfectly.
Mushroom stock – The intensity of flavour that you get from the mushroom broth for this recipe is very lovely. Use the low sodium one so you can control the salt levels in this recipe. If you are not keen on the mushroom flavour try vegetable stock as they are milder.
Onions and garlic- Most mushrooms shine with onions and garlic in them. I love to use the regular yellow onions as they do not mask the mushroom flavour. You could alter if you like red onions better. In this recipe, you could use garlic powder if you like as well.
Olive oil – Mild flavoured olive oil seemed the best pick for this recipe, however, you can use any neutral oil.
Chives – the freshness and the garlic flavour of the chives work well with this recipe. YOu can omit if you are not a fan of this.
Nuts and seeds- I have made this recipe nut-free as I use it a lot in lunchboxes and meal prep. If you are making it for a get together with no nut allergies, use pecans or walnuts for an extra crunch.
The details of the quantity and the cooking method is in the recipe card below.
Mushroom millet pilaf
Ingredients
- 1 cup Foxtail millet
- 2.5 cups mushroom broth ( use vegetable broth if you prefer)
- 1 tbsp olive oil or any other cooking oil.
- 1 clove garlic minced
- 1/2 cup Onion white, chopped
- 200 g Mushroom I have used cremini mushrooms ( Baby Bella )
- salt to taste
To garnish
- 1 tbsp chives chopped fine
Instructions
- Wash and soak the millets for 10 minutes.
- Wipe the mushroom with a damp cloth and slice them.
- Chop the onions and garlic and set them aside.
- In a medium-sized pan, add the olive oil and let it come to warmth.
- Add the chopped garlic and onion and saute till it is translucent.
- Add the mushrooms and let them brown gently.
- Drain the soaked foxtail millets and add them to the pan.
- Toss the mix around till the millets are coated with the mushrooms mix.
- Add the mushroom broth and cover and cook this mix for 5 minutes.
- Open the lid and mix the pilaf. Check the salt levels and add salt if necessary ( the broth will have some salt in it already)
- Cook and mix the pilaf till the millets are done and the liquid well absorbed.
- Transfer to a serving dish and spin in the chives on top.
- Serve warm.
Notes
Nutrition
More mushroom recipes on this blog.
These mushroom recipes are perfect for any family gathering, Father’s day, Valentine’s day or Christmas get together. They are easy to achieve and perfect flavour bombs. Try them all.
Mushroom Pepper Fry – Made with button mushrooms this is a perfect recipe to add up to any meal or add to a wrap.
Mushroom masala puff rolls – This puff pastry roll stuffed with delicious mushroom masala is one of the best ever appetizers.
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UNESCO History of Humanity tells us the foxtail millet was consumed by the neolithic community in China. Innovative for me aa i never made pilaf with foxtail or mushroom. Will definetely try if it is available in delhi.
It is indeed interesting to read a lot of mention to millets in the food history as it is one well known ancient grain. Even I know a few families who have heirloom recipes of millets from various countries., thankful to some who even went their way to let me try it.
Please let me know what you feel about the recipe when you make it.
Seema, that Pilaf looks absolutely delicious and wholesome. You know by now, I am a big fan of anything that is healthy and has great nutritive value so really happy seeing the post, with the details. As bloggers, we should really promote healthy eating apart from the indulgences here and then. Millets have been ignored for long, very rightly pointed out by you and its high time we resort to such options if we are really serious about staying healthy for the next 20 years.
Delicious and chokeful of nutrients! And mushrooms do add fantastic depth of flavours to pulaos. I’ve made veg Pulao with quinoua and mixed vegetables, your recipe goes next on the list.
I have recently started adding millets to daily meals and trust me they taste great apart from the nutritive value ..pearl millet is my favourite and I use it in dosa, upma and khichadi. Your dish sounds interesting and since my son loves Mushrooms to the core ..I can certainly give this one a try. Thanks for the share
superb seema, you have tried so many millet recipes. Loving this millet pilaf, so nutritious and filling. Adding mushroom making it a protein packed too.
I love the look of this millet pulao and I would love to try it out too.
I love the versatility of millets and how they can be used in any form. This pilaf looks very inviting .
Mushroom millet pulao is an interesting alternative to the normal rice pulao.Healthy and yummy share.
such a flavorful main dish! Very few ingredients yet very tasty. Cooking millets in broth enhanced the flavor.
Mushroom millet pilaf looks so tempting. An excellent one pot meal for Mushroom lovers. Millet and mushrooms both have numerous health benefits. Wonderful share.
Such a healthy and delicious pilaf made with foxtail millets. Love such tasty one pot meals.
Have both at hand, foxtail millet and cremini mushrooms. Dinner for tomorrow is sorted out. A healthy and filling dish. Will be adding some nuts and my favourite, raisins.
Seema this is one awesome foxtail millet pulao, mushrooms will make it awesome. I was thinking of making pulao with millets and mushrooms will make it now. Thanks.
I still shy away from cooking with mushrooms but the husband man and the younger one like it so they make quite a few dishes with this. the foxtail milelt mushroom pilaf looks and sounds fantastic !
Which type of mushroom can use to cook it?
Hi Susie,
As explained in the post, I have used cremini mushrooms. Now these are slightly bigger sized white button mushrooms. You can use white or brown varieties or button mushrooms in this recipe.
Thankyou