Millet Rice and Nut Pilaf
This recipe is an interesting and delicious vegetarian variation for rice with a meal. By exchanging margarine for the butter the dish becomes vegan. Either way the dish is low in cholesterol and sodium.
1/2 oz unsalted butter or margarine
3-1/4 cups water
1/2 vegetable bouillon cube, crumbled, large
1 cup long-grain rice
1 cup frozen peas, thawed
3/4 cup millet
1 medium onion, chopped
3/4 cup walnut pieces
Melt butter in a medium saucepan over medium heat. Cook onion about 2 minutes, stirring until onion is soft. Stir in rice and millet, to coat grains with butter. Add water and stock cube. Increase heat to high and bring to a boil. Reduce heat to very low, cover tightly and cook 15 minutes. Remove from heat, add peas, without stirring. Cover tightly and cook an additional 5-10 minutes, or until rice is tender and water is absorbed. Add nuts and stir gently with a fork before serving.
Nutrition (per serving) Calories 430; % Calories From Fat 41.9%; Total Fat 20g; Saturated Fats 3.1g; Mono-unsaturated Fats 4.9g; Poly-unsaturated Fats 9.8g; Cholesterol 8.1mg; Sodium 110mg; Total Carbohydrates 52g; Dietary Fiber 7.9g; Sugar 4g; Protein 14g.
Thiamin B1 0.37 mg
Sodium 110 mg