Eosinophilic Esophagitis Friendly Balsamic-Rosemary Millet Pilaf

Total time45 min

Prep time10 min

Cook time30 min

Eosinophilic Esophagitis Friendly Balsamic-Rosemary Millet Pilaf

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Ingredients

4 servings

1 cup millet
2 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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