Recipe by whittothewhit
"Delicious side dish for any meal!"
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chopped bell pepper
low-sodium chicken stock
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 adding one small chopped zucchini and only used 2/3 of a large onion. I used vegetable broth (not chicken). I cooked as directed - sauteeing the veggies for about 10 minutes then putting all ingredients in a casserole dish, covered it with foil, cooked at 350 for 30 minutes. When I checked it the grains after 30 minutes they had not even cooked yet - it looked like soup! So I upped the temp to 400 degrees (and also cooked a piece of salmon separately to make a full meal) and left in the oven 20 more minutes. I also put the casserole lid on top of the foil to seal it better. After the 20 minutes it was done and delicious! I thought it may need more spices but it tasted very flavorful (the veggie broth added a nice flavor). I think the veggies may have come out a bit over cooked after cooking for almost in an hour in the oven...it may not be a bad idea to simply sautee the veggies and cook the millet/quinoa on the stove...then simply stir together everything - rather than using the oven at all.
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 spice it up. Yummm! This recipe is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Grains Pilaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 34
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