Citrus Free Balsamic-Rosemary Millet Pilaf with Chickpeas & Zucchini
Total time55 min
Prep time15 min
Cook time35 min
4.6(30)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup millet, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ¾ tsp salt
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
Instructions
- 1
Heat the olive oil in a large (12-inch) deep skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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