Balsamic-Rosemary Millet Pilaf
Total time45 min
Prep time10 min
Cook time30 min
4.8(9)
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Learn more →Ingredients
4 servings
- 1 cup millet
- 2 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 2 cups low-sodium vegetable broth
- ½ cup water
- 2 tbsp balsamic vinegar
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat 1 tbsp of the olive oil in a medium saucepan over medium heat until shimmering. Add the millet and toast, stirring frequently, until the grains are fragrant and turn a light golden color, about 3–4 minutes. Transfer the toasted millet to a bowl and set aside.
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