Delicious side dish for any meal!

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.

  • Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.

  • Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

Cook's Note:

Rinse grains before cooking for consistency. Use veggie stock for vegetarian option. Or use different 'meat' based stock to match your meal.

Nutrition Facts

176 calories; protein 6.3g 13% DV; carbohydrates 29.5g 10% DV; fat 3.8g 6% DV; cholesterol 1.5mg 1% DV; sodium 349.6mg 14% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2015
I ended up adding a whole red and yellow bell pepper a cup of corn and 7 stalks of celery. I wanted it to have more vegetables. I topped it with some salsa and it was super good! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/23/2014
I only gave it three stars because the cooking directions are so off but when I managed to fix the issue it tasted wonderful! I used the same ingredients/portions...with the exception of adding one small chopped zucchini and only used 2/3 of a large onion. I used vegetable broth (not chicken). I cooked as directed - sauteeing the veggies for about 10 minutes then putting all ingredients in a casserole dish covered it with foil cooked at 350 for 30 minutes. When I checked it the grains after 30 minutes they had not even cooked yet - it looked like soup! So I upped the temp to 400 degrees (and also cooked a piece of salmon separately to make a full meal) and left in the oven 20 more minutes. I also put the casserole lid on top of the foil to seal it better. After the 20 minutes it was done and delicious! I thought it may need more spices but it tasted very flavorful (the veggie broth added a nice flavor). I think the veggies may have come out a bit over cooked after cooking for almost in an hour in the oven...it may not be a bad idea to simply sautee the veggies and cook the millet/quinoa on the stove...then simply stir together everything - rather than using the oven at all. Read More
(13)
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/23/2014
I only gave it three stars because the cooking directions are so off but when I managed to fix the issue it tasted wonderful! I used the same ingredients/portions...with the exception of adding one small chopped zucchini and only used 2/3 of a large onion. I used vegetable broth (not chicken). I cooked as directed - sauteeing the veggies for about 10 minutes then putting all ingredients in a casserole dish covered it with foil cooked at 350 for 30 minutes. When I checked it the grains after 30 minutes they had not even cooked yet - it looked like soup! So I upped the temp to 400 degrees (and also cooked a piece of salmon separately to make a full meal) and left in the oven 20 more minutes. I also put the casserole lid on top of the foil to seal it better. After the 20 minutes it was done and delicious! I thought it may need more spices but it tasted very flavorful (the veggie broth added a nice flavor). I think the veggies may have come out a bit over cooked after cooking for almost in an hour in the oven...it may not be a bad idea to simply sautee the veggies and cook the millet/quinoa on the stove...then simply stir together everything - rather than using the oven at all. Read More
(13)
Rating: 5 stars
06/24/2014
The cooking instructions were perfect! It turned out great in my dutch oven. After 30 minutes of baking I added some ginger juice and Bragg's Liquid Aminos (organic low sodium soy sauce) to spice it up. Yummm! This recipe is a keeper! Read More
(2)
Rating: 5 stars
03/10/2015
I ended up adding a whole red and yellow bell pepper a cup of corn and 7 stalks of celery. I wanted it to have more vegetables. I topped it with some salsa and it was super good! Read More
(2)
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Rating: 5 stars
02/05/2016
This is delicious! However in order to get all the liquid absorbed I had to raise the temperature to 400 and bake it for 20 minutes longer. Our patience was rewarded! Read More
Rating: 5 stars
10/11/2016
This was really great. After reading through some previous comments I was worried about the cooking time since I had my main dish cooking already thinking it would take longer. But then I had the idea to make one small change. I have another pilaf- a lentil rice pilaf I make often that has the same basic method- except that in that recipe you sauté the ingredients in an oven safe pan I use an all metal Dutch oven then you add the liquid directly to the pan bring it to a boil then cover the pan and put it in the preheated oven. This recipe instructs you to sauté the vegetables then remove them from the warm pan into a casserole pan add broth from the pantry or fridge before putting the room temperature dish in the oven. I think that extra time people are talking about are the time it would take for that broth to get hot enough to begin to cook the quinoa and millet. So I borrowed a bit from my other pilaf recipe used my Dutch oven added the broth directly to the warm vegetables and pan and brought the broth to a slight boil. It did not need a rolling boil just some bubbles coming up showing me it had come to a good temperature then I covered the pan with foil and put it in the preheated oven. 30 minutes I checked it and it was perfect. The millet and quinoa was cooked and all water was absorbed but it was not dried out or burned or anything. My husband loved this dish. I am not usually a quinoa fan but keep it on hand for the health value. Read More
Rating: 5 stars
11/10/2014
Great recipe thanks! I added carrots and skipped the bell peppers and corn. I also cooked in my dutch oven stirring after 30 minutes. Then cooked it another 15 minutes. Read More
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Rating: 5 stars
02/17/2020
Wonderful taste! I skipped the celery and added cut squash and peas. I had to cook it about 20 min. extra for liquid to be used up. Read More
Rating: 5 stars
07/18/2017
De-lishous! This will be a staple side dish in my house or main dish with the addition of beans or nuts. I followed Sparksy's cooking method and it turned out perfectly. Read More