Mushroom millet pilaf
An earthy combination of mushrooms and millets to serve as a main meal or as a side to the main dish. It is gluten-free, nut -free and vegan.
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
You could toss in a handful of roasted pistachios as the recipe nearly is ready for an added crunch.
Nutrition
Serving: 150gCalories: 245kcalCarbohydrates: 41gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 435mgPotassium: 155mgFiber: 6gSugar: 1g
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