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A wonderfully light and fluffy pilaf made with toasted millet, tender carrots, sweet peas, and aromatic thyme. This wholesome, low-sodium side dish is a fantastic gluten-free alternative to rice.
Toast the millet
Sauté the vegetables
Cook the pilaf
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This recipe goes great with these complete meals
A wonderfully light and fluffy pilaf made with toasted millet, tender carrots, sweet peas, and aromatic thyme. This wholesome, low-sodium side dish is a fantastic gluten-free alternative to rice.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 157.72 calories per serving with 3.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Rest and finish
Serve
Stir in 1 cup of canned chickpeas (rinsed and drained) along with the frozen peas for a protein boost.
This recipe is already vegan as written. Just ensure your vegetable broth is certified vegan.
Millet is naturally gluten-free, making this recipe suitable for a gluten-free diet.
To save time, use pre-cooked millet. Sauté the vegetables, then stir in the cooked millet, peas, and seasonings, and heat through.
This recipe is very low in sodium, which helps manage blood pressure. Millet is also a good source of magnesium, a mineral vital for heart health.
Millet and vegetables provide ample dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Millet is a wonderful gluten-free grain, making this pilaf a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Millet contains beneficial plant compounds like phenolic acids and flavonoids that act as antioxidants, helping to protect your body from oxidative stress.
Yes, it's very healthy. Millet is a nutrient-dense, gluten-free whole grain rich in fiber, magnesium, and antioxidants. This low-sodium version is excellent for heart health and blood pressure management.
One cup of this Millet and Vegetable Pilaf contains approximately 250-300 calories, primarily from the millet and olive oil.
You can, but the pilaf will have less flavor. Since this is a low-sodium recipe that relies on broth for depth, using unsalted vegetable broth is highly recommended.
The millet is cooked when it has absorbed all the liquid in the pot and the grains are tender but not mushy. If you taste a grain, it should have a pleasant, slightly chewy texture.
