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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.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Main Dish, Side Dish
Cuisine
diabetic friendly, Fusion, gluten free, International, Summer, Vegan, Vegetarian, Winter
Servings
4
people
Calories
245
kcal
Ingredients
1x
2x
3x
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:
150
g
Calories:
245
kcal
Carbohydrates:
41
g
Protein:
7
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
435
mg
Potassium:
155
mg
Fiber:
6
g
Sugar:
1
g
Keyword
Lunch recipes, Millet recipe
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