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.
Main Dish, Side Dish
diabetic friendly, Fusion, gluten free, International, Summer, Vegan, Vegetarian, Winter
( use vegetable broth if you prefer)
or any other cooking oil.
I have used cremini mushrooms ( Baby Bella )
salt to taste
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.
You could toss in a handful of roasted pistachios as the recipe nearly is ready for an added crunch.
Lunch recipes, Millet recipe
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how it was!