Photo: Sorin Gheorghita
Millet Pilaf with Roasted Carrot and Fennel
10 ingredients
15 min + 30 min
6
openrecipes
For this pilaf, I roasted a pan of veggies (carrot, fennel, and onion) to toss with the millet. These veggies kept the flavors light and the look fresh, but any pan of your favorite roasted veggies will do quite nicely. I dressed this pilaf very simply with fresh lemon juice and hazelnut oil.
Estimated Nutrition (whole recipe, rough)
494
Calories
9g
Protein
38g
Fat
35g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Millet | not in our table | 0 |
| Water | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Ghee (clarified Butter)
- ¾ cups Hulled Millet, Briefly Rinsed In A Colander Under Cold Running Water
- 1-¼ teaspoon Coarse Kosher Salt, Divided
- 2 cups Boiling Water
- 4 whole Medium Carrots, Thinly Sliced On The Diagonal
- 1 whole Medium Bulb Fennel (with A Few Of The Fronds Reserved For Garnish), Halved And Thinly Sliced
- 1 whole Medium Onion, Halved And Thinly Sliced
- ⅛ teaspoons Ground Black Pepper
- 2-½ Tablespoons Fresh Lemon Juice
- 1-½ Tablespoon Hazelnut Oil (or Pistachio Oil, Or Even Just Extra Virgin Olive Oil)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes