Millet and Vegetable Pilaf

Instructions

1. 1

   Toast the millet

   • Place a medium pot or Dutch oven over medium heat.
   • Add the rinsed and drained millet to the dry pot.
   • Toast for 3-4 minutes, stirring frequently, until the grains are fragrant and a shade darker. This step adds a nutty flavor.
   • Remove the millet from the pot and set aside.
2. 2

   Sauté the vegetables

   • Return the pot to medium heat and add the olive oil.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the diced carrots and cook for another 3 minutes.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
3. 3

   Cook the pilaf

   • Return the toasted millet to the pot with the vegetables.
   • Pour in the unsalted vegetable broth and add the dried thyme, black pepper, and salt. Stir everything together.
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes.
   • Cook until all the liquid has been absorbed and the millet is tender.
4. 4

   Rest and finish

   • Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the millet to steam and become fluffy.
   • Uncover the pot, add the frozen peas, and fluff the pilaf with a fork. The residual heat will cook the peas perfectly.
   • Stir in the fresh parsley.
5. 5

   Serve

   • Serve the millet and vegetable pilaf hot as a side dish.