Vegetable Birdseed Pilaf

Name: Vegetable Birdseed Pilaf
Total time: 50
Yield: 6
Ingredients: 1 ¼ cups millet, rinsed and drained; 2 ½ cups vegetable broth; 1 tablespoon olive oil; 1 onion, chopped; 6 cloves garlic, minced; 1 (10 ounce) package frozen chopped spinach; 1 cup frozen peas; ¾ cup white wine; 1 teaspoon minced fresh rosemary; 4 plum tomatoes, chopped; salt and ground black pepper to taste; ½ cup grated Parmesan cheese

Recipe by MISSIFISH from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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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

Instructions

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