Rosemary Thyme Millet with Roasted Vegetables
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 9x13 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.
Nutrition Details:Gluten-free, dairy-free, vegan if you want it to beMakes 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 proteinMaterial on this blog is provided for informational purposes only. It is general information that may not apply to you as an individual, and is not a substitute for personalized nutrition or health advice or healthcare. Never disregard medical advice or delay seeking medical care because of something you have read or accessed through this website.