Every once in a while I have a happy accident in the kitchen. This last week I was making one of my favorite Ellie Krieger recipes, a side dish of quinoa to pair with a salmon main course. I go to my pantry and realize that I don’t have enough quinoa! So I immediately start to search for something to add that will work with the quinoa and I found a jar of millet (given to us by a friend who knows we like to try new things!). The millet takes a bit longer to cook, but it turns out that the texture of the two ancient grains works perfectly together. Give it a try.

Quinoa & Millet Pilaf

  • 3/4 cup of millet
  • 3/4 cup of quinoa
  • 3 cups of chicken broth
  • 1/4 cup of pine (pignoli) nuts
  • an onion
  • parsley

Since the millet takes longer to cook, put the millet into the chicken broth and bring it to a boil. Reduce the heat to medium-low (as if you are cooking rice), cover and cook for about 10 minutes, then add the quinoa, cover again and cook for another 15 minutes.

While the grains are cooking, heat a dry pan to medium-high and brown the pine nuts. Remove them from the pan (before they get too brown) and put them aside in a small bowl.

Chop the onion and brown it in some olive oil.

Roughly chop the parsley (probably half a bunch).

When the grains have absorbed most of the liquid, empty them into the pan with the onions and mix. Then toss in the pine nuts and parsley, mix again, season with pepper and salt and enjoy!