Oven-Baked Millet and Quinoa Pilaf
Oven-Baked Millet and Quinoa Pilaf blends nutty millet with fluffy quinoa, soaking up savory chicken stock alongside tender onion, celery, bell pepper, and sweet corn. Each bite offers a pleasant chew and gentle aromatics, making it a versatile side that pairs well with roast meats or grilled vegetables. Serve it for weeknight dinners or as a wholesome addition to holiday spreads.
- Prep15 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
- 3
Combine the onion mixture, millet, quinoa, and salt in an 8x8-inch casserole dish; pour in the chicken stock. Cover the dish with aluminum foil.
- 4
Bake in the preheated oven until the grains are tender and have absorbed all the liquid, about 30 minutes.
- Calories 167.32 kcal Moderate
- Protein 6.14 g Moderate
- Carbs 27.66 g Moderate
- Total Fat 3.6 g Low Source
- Saturated Fat 0.24 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 222.76 mg Moderate
- Fiber 2.52 g Low Source
- Sugar 1.04 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 21.75 mg Low Source
- Iron 1.67 mg Low Source
- Potassium 136.86 mg Low Source
- Vitamin A 11.45 mcg_rae Low Source
- Vitamin C 22.74 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Corn 🌽