Gluten-Free Millet And Shiitake Mushroom Pilaf

6 faves
More from this source
Pamela Salzman
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1 ½ cups millet, rinsed and drained

1 ½ Tablespoons unrefined cold-pressed olive oil

1 large onion, diced

1 clove garlic, finely chopped

8 ounces shiitake mushrooms, stems removed, caps wiped clean with a damp paper towel and chopped into 1 –inch pieces (you can use any mushroom, but shiitakes are so much more nutritious!)

3 1/3 cups water or homemade chicken stock (use 3 1/2 cups liquid if you’re NOT going to eat it right away since the millet will dry up as it sits)

1 ¼ teaspoon sea salt

a little chopped parsley or shaved parmesan cheese for garnish (optional)

You might also like

Fish With Red Rice Pilaf
Whole Foods Market
Quinoa And Spring Vegetable Pilaf
Bon Appetit
Japanese Mushroom, Chestnut & Pumpkin Pilaf
BBC Good Food
Barley-Mushroom Pilaf
Cooking Light
Quinoa Pilaf With Shiitake Mushrooms, Carrots A...
Once Upon A Chef
Duck Breasts With Sour Cherries
Food & Wine
Japanese Mushroom, Chestnut & Butternut Squash...
Pacific Northwest Mushroom & Wild Rice Pilaf
Bulgur-Mushroom Stove Top Pilaf
Maine Lobster And Jumbo Shrimp Newberg Over Dom...
Diego Isio