Ingredients
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1 ¼ cups millet, rinsed and drained
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2 ½ cups vegetable broth
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1 tablespoon olive oil
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1 onion, chopped
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6 cloves garlic, minced
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1 (10 ounce) package frozen chopped spinach
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1 cup frozen peas
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¾ cup white wine
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1 teaspoon minced fresh rosemary
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4 plum tomatoes, chopped
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salt and ground black pepper to taste
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½ cup grated Parmesan cheese
Directions
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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.
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Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
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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 (per serving)
| 297 | Calories |
| 7g | Fat |
| 43g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 297 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 2g | 9% |
| Cholesterol 6mg | 2% |
| Sodium 390mg | 17% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 7g | 26% |
| Total Sugars 6g | |
| Protein 11g | 23% |
| Vitamin C 15mg | 16% |
| Calcium 169mg | 13% |
| Iron 3mg | 17% |
| Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
