Baked Grains Pilaf

Baked Grains Pilaf

whittothewhit

"Delicious side dish for any meal!"
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Ingredients

55 m servings 176 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat 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. Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
  4. Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

Footnotes

  • Cook's Note:
  • Rinse grains before cooking for consistency. Use veggie stock for vegetarian option. Or use different 'meat' based stock to match your meal.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 5
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I only gave it three stars because the cooking directions are so off, but when I managed to fix the issue it tasted wonderful! I used the same ingredients/portions...with the exception of addin...

The cooking instructions were perfect! It turned out great in my dutch oven. After 30 minutes of baking, I added some ginger juice and Bragg's Liquid Aminos (organic low sodium soy sauce) to spi...

I ended up adding a whole red and yellow bell pepper, a cup of corn, and 7 stalks of celery. I wanted it to have more vegetables. I topped it with some salsa and it was super good!

This is delicious! However, in order to get all the liquid absorbed, I had to raise the temperature to 400 and bake it for 20 minutes longer. Our patience was rewarded!

Great recipe, thanks! I added carrots and skipped the bell peppers and corn. I also cooked in my dutch oven, stirring after 30 minutes. Then cooked it another 15 minutes.

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