This is a nutritious side dish that will go with any meat. We paired it with a yummy lamb roast, 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 (use veggie stock to make vegetarian)
** Use oil instead of butter and veggie stock to make the dish vegan
- 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.