Millet pilaf with butternut squash, mushrooms and pomegranate

Millet pilaf with butternut squash, mushrooms and pomegranate

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup millet

  • 2

    tablespoons olive oil divided

  • 1

    medium butternut squash

  • 2

    tablespoons chopped fresh sage

  • 1

    pound cremini mushrooms, sliced (if you can find chanterelles they would be delicious)

  • 1

    cup pomegranate seeds

  • cup roasted pistachios

  • 1

    tablespoon balsamic vinegar

  • ¼

    cup chopped Italian parsley

Directions

Pre-heat oven to 375 degrees.Place squash on a baking sheet, sprinkle with thesage and toss with 2 teaspoons of the olive oil and season with salt and pepper.Roast, stirring once or twice until tender 15-20 minutes. On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper.Spread the mushrooms in a single layer and roast for 10 minutes. To prepare the millet bring 1 quart of water to a boil.Season the water generously with salt as you would for cooking pasta.Add the millet and cook for 13 minutes.Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry. Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine.Sprinkle the pistachios over the top and serve.


Nutrition

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