An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • tex mex
    • thai
  • web stories
  • my other blog

Home » Type » Side Dishes » Millet Pilaf with Roasted Carrot + Fennel

Millet Pilaf with Roasted Carrot + Fennel

April 29, 2013 by Faith 16 Comments

DSC_5922(small)

Millet is one of those things that doesn’t get a lot of action on the dinner table; actually, it’s probably more likely to be found in your birdfeeder.

But (I’m going to try to convince you that) it’s a wonderful addition to mealtime too.

DSC_5942(small)

Millet is an ancient gluten-free grain with a slightly nutty flavor. It does well as a pilaf, but I also occasionally make it into a creamy porridge. It’s delicious no matter how you prepare it, and its health benefits alone make it worth trying, even if you’re a bit skeptical.

Millet is an alkaline food (yes, this is a good thing, lol! Evidence suggests that eating more alkalizing foods can reduce the risk of chronic diseases; you can read more about alkalizing foods on WebMD or the Journal of Environmental and Public Health). Additionally, millet is easy on the stomach and it can help improve heart health, reduce the risk of type 2 diabetes, and lower the risk of breast cancer. It is also a good source of protein and high in antioxidants and nutrients like magnesium, phosphorous, zinc, and niacin. (For more information on the health benefits of millet, check out The World’s Healthiest Foods, Care2, and Livestrong.)

DSC_5911(small)

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.

This dish makes beautiful side for fish, or even just a nice light meal on its own.

Here are a few other millet recipes for some more inspiration:

Millet Salad with Sweet Corn and Avocado from Cooking Light

Turmeric and Vegetable Millet from Spicie Foodie

Springtime Stir-Fried Millet from Cookie + Kate

Warm Millet and Broccoli from Eden Kitchen

Savory Millet Cakes from Eating Well

DSC_5918(small)

Print
Millet Pilaf with Roasted Carrot + Fennel
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Yield: Serves 6 as a side dish
 
Ingredients
  • 2 tablespoons ghee (clarified butter)
  • ¾ cup (150 g) hulled millet, briefly rinsed in a colander under cold running water
  • 1¼ teaspoon coarse kosher salt, divided
  • 2 cups (475 ml) boiling water
  • 4 medium carrots, thinly sliced on the diagonal
  • 1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced
  • 1 medium onion, halved and thinly sliced
  • ⅛ teaspoon ground black pepper
  • 2 to 3 tablespoons fresh lemon juice
  • 1½ tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)
Instructions
  1. Preheat oven to 450F; line a large baking sheet with parchment paper or a silpat liner.
  2. Melt the ghee in a medium saucepan over medium heat; transfer half of the melted ghee to a large bowl and set it aside for now. Add the millet to the saucepan with the remaining ghee and toast until fragrant, about 3 minutes, stirring frequently. Add ¾ teaspoon salt and the boiling water; turn heat up to high and bring to a rolling boil, then turn heat down to low, cover the saucepan, and cook the millet until tender, about 20 to 25 minutes, stirring occasionally. Once tender, immediately pour the millet into a fine mesh sieve to drain off the excess water (do not squeeze it though).
  3. While the millet cooks, roast the vegetables. Add the carrot, fennel, onion, remaining ½ teaspoon salt, and black pepper to the bowl with the reserved ghee and toss to combine. Spread the veggies out in a single layer onto the prepared baking sheet; roast until tender and starting to brown, about 25 minutes, tossing once halfway through.
  4. Toss the millet, roasted vegetables, and lemon juice together in a large bowl, then transfer to a serving dish. Drizzle the hazelnut oil on top and sprinkle on the reserved fennel fronds.
  5. Serve warm, room temperature, or chilled (but I like it best warm!).
Notes
If You Have Leftovers: I like to reheat leftovers and add a couple of fried eggs on top; it makes a quick, delicious lunch!
3.5.3251

Filed Under: Gluten Free, Side Dishes Tagged: Carrot, Fennel, Gluten-Free, Health Benefits of Millet, Millet, Perfect Side Dishes for Fish, Pilaf, Recipes, Roasted Vegetables, Side Dishes, Whole Grains

Comments

  1. Nutmeg Nanny says

    May 6, 2013 at 3:52 pm

    I have never tried millet but I’m intrigued! It looks like cous cous to me :)

    Reply
  2. Kiran @ KiranTarun.com says

    May 5, 2013 at 10:00 pm

    Delicious flavors here. I’ve never tried millet before, and now I can’t wait!

    Reply
  3. Erica says

    April 30, 2013 at 6:17 pm

    I’ve never tried millet, but would love to try this dish….it loos delicious,Faith!

    Reply
  4. Juliana says

    April 30, 2013 at 4:47 pm

    I bought millet and never used…still in my cupboard, now seeing your recipe I know what to to with it…thanks Faith, this pilaf looks delicious and healthy.
    Have a great weel :)

    Reply
  5. Joanne T Ferguson says

    April 30, 2013 at 3:35 am

    G’day! I’ve never tried millet either, TRUE!
    Based on your photo and recipe, will have to put the “on the list” to do! :)
    Cheers! Joanne
    What’s On The List?

    Reply
  6. Laura (Tutti Dolci) says

    April 29, 2013 at 7:01 pm

    i’ve never tried millet but it sounds delicious. A wonderful side dish!

    Reply
  7. ashley - baker by nature says

    April 29, 2013 at 6:10 pm

    You’re SO creative, Faith! I’ve baked with millet before, but never gone “savory” with it. Gotta get on that!

    Reply
  8. zerrin says

    April 29, 2013 at 4:19 pm

    Never had millet before! I’ve never thought that it could be eaten this way! Sounds so healthy and filling! Thanks for the idea!

    Reply
  9. Krista says

    April 29, 2013 at 2:03 pm

    This post just reminded me that I have some millet in my pantry. I bet it’s really good with the roasted fennel…

    Reply
  10. Eileen says

    April 29, 2013 at 12:54 pm

    This sounds so good! I never know what to do with fennel besides slice it into salads, so it’s definitely great to find such an amazing-sounding recipe. And roasted carrots are one of my favorite things!

    Reply
  11. Alyssa (Everyday Maven) says

    April 29, 2013 at 11:16 am

    I am a big fan of Millet and I love the sound of this flavor combo!

    Reply
  12. Erica says

    April 29, 2013 at 6:28 am

    I love playing with new grains. I haven’t cooked with millet before- I’m putting it on my to buy list. I’m on an israeli cous cous kick right now ;)

    Reply
  13. Rosa says

    April 29, 2013 at 6:09 am

    Deliciously healthy! A great combination.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. 118 Mouthwatering Easter Recipes - Farmer's Wife Rambles says:
    May 10, 2019 at 4:21 pm

    […] Millet Pilaf with Roasted Carrots and Fennel from An Edible Mosaic […]

    Reply
  2. 35+ Easy Easter Recipes - Rants From My Crazy Kitchen says:
    March 26, 2015 at 1:26 pm

    […] Millet Pilaf from An Edible Mosaic Cranberry Cream Cheese Hot Cross Buns from Pastry Chef Online Orzo with Black Olives and Asparagus from Home Cooking Memories Citrus Glazed Easter Carrots from Our Thrifty Ideas Cheesy Potatoes Au Gratin from Pressure Cooking Today Simple Garlic Parmesan Green Beans from A Cedar Spoon Maple Cinnamon Cream Cheese Crescent Rolls from Crumbs and Chaos Brussels Sprouts Salad with Shallot Vinaigrette from Lemons for Lulu Funeral Potatoes from Clarks Condensed Spinach Gratin from Karen’s Kitchen Stories […]

    Reply
  3. Guide to Gluten Free Ancient Grains - Fork and Beans says:
    February 21, 2015 at 8:51 am

    […] Millet Pilaf with Roasted Carrot and Fennel by Edible Mosaic   […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved