Millet Pilaf with Chickpeas and Herbs
This Millet Pilaf is a bright and vibrant one pot dish that comes together easily. It features fresh herbs, tangy lemon, nutty millet and hearty chickpeas. It makes a perfect light meal on its or an accompanying side dish to a larger meal.
Servings: 4
Calories: 487kcal
Ingredients
- 1 ½ cups millet rinsed and drained
- 3 cups + ¼ cup low sodium vegetable broth divided
- 1 teaspoon minced garlic
- ½ - 1 teaspoon salt
- ⅛ teaspoon dash of pepper
- 2 lemons zest and juice
- 1 can (15 oz) chickpeas drained and rinsed
- 4 scallions chopped
- ¼ cup fresh parsley chopped
- 3 tablespoons fresh chopped dill
- ¼ cup chopped or sliced almonds
- drizzle of balsamic vinegar optional
Instructions
- Bring 3 cups broth to a boil. Add the millet, garlic, salt and pepper. Stir, cover, turn down heat to medium-low and simmer for 15 to 20 minutes until the millet is cooked and water is absorbed.
- Add the rest of the ingredients plus the additional ¼ cup vegetable broth, if needed to loosen it up.
- Taste and adjust herbs, lemon and/or salt and pepper, as necessary.
- Serve warm or room temperature with a drizzle of balsamic vinegar, if desired.
Notes
~Millet tends to get a little clumpy, so I like to add a little veggie broth just before serving to loosen it up a bit. This is totally optional.
~*If your vegetable broth is very salty, you may want to use less added salt. I like to use the no-salt added or low sodium broths and then adjust the flavor on my own.
Nutrition
Calories: 487kcal | Carbohydrates: 83g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 563mg | Potassium: 1053mg | Fiber: 19g | Sugar: 12g | Vitamin A: 950IU | Vitamin C: 26.4mg | Calcium: 150mg | Iron: 7.6mg