Fructose Free Balsamic-Rosemary Millet Pilaf with Chickpeas & Zucchini
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!