Ingredients
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1 tablespoon vegetable oil
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1 onion, chopped
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3 stalks celery, chopped
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½ cup chopped bell pepper
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½ cup corn kernels
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¾ cup millet
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¾ cup quinoa
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1 teaspoon salt
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3 cups low-sodium chicken stock
Directions
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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.
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Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
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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 (per serving)
| 176 | Calories |
| 4g | Fat |
| 30g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 176 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 4% |
| Cholesterol 2mg | 1% |
| Sodium 350mg | 15% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 6g | 13% |
| Vitamin C 11mg | 12% |
| Calcium 23mg | 2% |
| Iron 2mg | 8% |
| Potassium 249mg | 5% |
* 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.
