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–+ servings

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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Dish, Side Dish
Cuisine diabetic friendly, Fusion, gluten free, International, Summer, Vegan, Vegetarian, Winter
Servings 4 people
Calories 245 kcal


  • 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


  • 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.
    Cremini mushroom millet pilaf.


You could toss in a handful of roasted pistachios as the recipe nearly is ready for an added crunch.


Serving: 150gSodium: 435mgSugar: 1gFiber: 6gPotassium: 155mgCalories: 245kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 6gProtein: 7gCarbohydrates: 41g
Keyword Lunch recipes, Millet recipe
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