This is a nutritious side dish that will go with any meat. We paired it with lamb, but it would be delicious accompanying anything. You can also add different veggies into the mixture like eggplant, zucchini, yellow squash, and more.
Rice and Veggie Pilaf
1 Tablespoon Butter (or oil)
1 Onion, chopped
3 ribs celery, chopped (or 4 smaller ribs)
1 chopped bell pepper (red, yellow, or orange)
1 ear of corn (cut kernels off)
4 small to medium sized carrots (chopped)
1 medium zucchini (chopped)
3/4 cup millet
3/4 cup quinoa
1 teaspoon salt
3 cups stock of choice
- Preheat oven to 400 degrees F
- Heat butter or oil in a skillet over medium heat; cook and stir vegetables in the hot oil until softened, about 10 minutes.
- Mix veggie mixture, millet, quinoa, stock, and salt together and put into an 8x8-inch casserole dish; pour in stock. Cover dish with aluminum foil.
- Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.