Delish! This skillet meal pleased the whole family. Dan thought it tasted great. Sara asked for seconds. It was easy for Miss Dena eat. AND it is good-for-you too!
We went to Durango for a week and when we got home I needed to clean out the fridge a bit. Roasting is my go-to vegetable preparation method for veggies that have been in the fridge too long and are no longer fresh. I knew that I would be roasting the head of cauliflower and half bag of carrots that had survived the week in the fridge. I also had a little baggie of fresh herbs that had been forgotten in the bottom of produce drawer. I threw all of that together and came up with this tasty millet pilaf.
Rosemary Thyme Millet with Roasted Vegetables
- 2 cups water
- 1/2 cup hulled millet
- 1/2 teaspoon iodized salt
- 5 sprigs thyme
- 1 sprig rosemary
- 2 tablespoons olive oil, organic
- 1 head cauliflower
- 6 carrots
- 1 pound ground beef, grass fed or organic, or ground Turkey, organic or organic extra firm tofu
- 3 cloves garlic, minced
- Preheat oven to 450 degrees.
- Prepare the millet. Bring 2 cups of water to a boil in a large, deep saute pan. When the water boils, add the salt and millet. Return to a boil and then cover for 20-30 minutes until the millet is soft.
- While the water is boiling and the millet cooks, prepare the rest of the meal.
- Cut cauliflower and carrots into small, bite sized pieces.
- Roughly chop the fresh herbs. If you don’t have fresh herbs, use 1 teaspoon of each herb, dried.
- Toss the cut vegetables in a large glass bowl, with olive oil and herbs.
- Put the vegetables in a 9×13 glass dish and place in the oven.
- In another saute pan, brown the ground beef, turkey or tofu.
- When the millet is done, fluff it up. Then add the roasted vegetables and ground meat, turkey or tofu.
- Mix it all together and then add the garlic. Mix to combine all the flavors.
- Serve with a colorful salad drizzled with a healthy salad dressing.
Gluten-free, dairy-free, vegan if you want it to be
Makes 4 servings; per serving:
415 calories, 15 grams fat, 4 grams saturated fat, 452 mg sodium, 30 grams carbohydrate, 8 grams fiber, 6 grams natural sugar, 39 grams protein
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