A savory vegetarian pilaf of millet and vegetables, flavored with rosemary and wine. My daughter loved that it was made with 'birdseed' and she gave it the silly title. Serve with additional fresh grated Parmesan.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.

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  • Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.

  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.

  • Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.

Cook's Note:

Add more wine at the end of cooking if millet mixture is too dry.

Nutrition Facts

297 calories; protein 11.4g; carbohydrates 43.3g; fat 6.6g; cholesterol 5.9mg; sodium 389.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2020
Delicious! Have made it many times. Read More
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/03/2020
Delicious! Have made it many times. Read More
(3)
Rating: 5 stars
09/19/2019
This was AMAZING, even though it contained way more carbs than I'd like in a side dish. Read More
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