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Spring Millet Recipe with Carrots, Mushrooms and Mint
WebMD Recipe from
Foodily.com
Ingredients
- 1 cup whole grain millet
- 1/4 cup white wine
- 1 3/4 cups hot water
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1 cup mushrooms, sliced
- 1 cup carrots, chopped
- 1 splash white wine
- parsley, freshly chopped
- mint, freshly chopped
- pine nuts
- olive oil, as needed
- sea salt and ground pepper to taste
Instructions
- First cook the millet.
- You'll need:
- 1 cup whole grain millet
Olive oil, as needed
1/4 cup white wine
1 and 3/4 cups hot water - In a saucepan or pot with a cover, pour a little olive oil into the bottom and set it over medium heat. Add the millet grains and using a wooden spoon stir the millet to toast a bit. After a couple of minutes add in the wine. Stir. Add in the hot water, stir and cover. Lower the heat to a low simmer. Cook the millet for about 25 minutes, till all the liquid is evaporated.
- Meanwhile, cook up your vegetables.
- You'll need:
- Olive oil, as needed
1/4 cup red onion, diced
1 clove garlic, minced
1 cup sliced mushrooms
1 cup chopped carrots
Sea salt and ground pepper, to taste
A splash of white wine - Drizzle some olive oil in a large skillet and heat over medium heat. Add the onion and stir for a minute or two. Add in the garlic; stir. Add the mushrooms and carrots. Season the mixture with sea salt and ground pepper. Add a splash of white wine. Stir and cook until the vegetables are tender.
- When the millet is cooked, fluff with a fork and add it to the skillet mixture. Drizzle with more olive oil and season with sea salt and ground pepper, to taste.
- Toss in:
- Fresh chopped parsley
Fresh chopped mint
Pine nuts - Serve immediately as a side dish.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Nutritional Information
Makes: 4 servings
- Calories240
- Carbohydrates41.2 g
- Dietary fiber5.4 g
- Cholesterol0 mg
- Fat4.4 g
- Saturated fat.6 g
- Sodium24 mg
- Protein6.7 g