BHA & BHT Free Miso-Sesame Millet Pilaf with Chickpeas & Zucchini
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Learn more →Ingredients
4 servings
For the millet
- 1 cup millet
- 2 cups low-sodium vegetable broth
- 1 tbsp white miso paste
For the vegetables
- 2 tbsp extra virgin olive oil, divided
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp salt
For the sesame-ginger finish
- 1 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
For serving
- 2 tbsp sesame seeds, dry-roasted
- 3 scallions, thinly sliced (green tops only)
- 1–2 tsp sriracha or chili garlic sauce (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water, then drain well. Heat a large dry saucepan over medium heat and add the millet. Toast, stirring frequently, until the grains smell nutty and turn a shade deeper, about 3–4 minutes.
- 2
Whisk the white miso paste into the vegetable broth until dissolved, then pour the mixture into the saucepan with the toasted millet. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the liquid is fully absorbed and the millet is tender and fluffy, about 18–20 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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