Wild Rice Millet Pilaf

By BClover

Nutrition Facts
Serving Size 123 g
Amount Per Serving
Calories 103
Calories from Fat 21
% Daily Value*
Total Fat 2.3g
4%
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 344mg
14%
Potassium 99mg
3%
Total Carbohydrates 18.3g
6%
Dietary Fiber 1.8g
7%
Sugars 1.3g
Protein 2.7g
Vitamin A 24% • Vitamin C 13%
Calcium 1% • Iron 4%
Nutrition Grade A-
* Based on a 2000 calorie diet
( from Caloriecount.com)

Ingredients

• 1/4 cup millet
• 1 tbsp extra virgin olive oil
• 1/2 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 cup red bell pepper, chopped
• 1/3 cup wild rice
• 1/2 cup Brown Jasmine Rice [312008]
• 2 3/4 cup chicken stock, non fat
• 1 tbsp soy sauce, low sodium
• Add herbs of your choice

Preparation

Step 1

Pour the stock in a pot and bring to a boil.

Preheat oven to 375 degree

Spray cooking spray in a medium size casserole that has a lid.

In a cask iron skillet that is heated, add the millet and cook till it is toasted. ONce toasted, pour the millet into the casserole dish. Add both rices to the dish

In the cask iron skillet, heat oil. add all the vegies and cook and stir till the vegies are tender. once cooked, pour the vegies into the casserole dish.

Pour the boiling stock over the rice and add the soy sauce and any herbs you want. Stir well.

Cover with foil tightly, and place lid on top.

Bake for 45 mins to 1 hour. Stir.

Freezes well.