side dish recipe · #03200
Butternut Kale Sumac Millet Pilaf
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 1½ cupsMillet
- 3¾ cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozButternut Squash
- 6 ozKale
- 1 tspSumac
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Rinse the Millet when appropriate. Chop the Yellow Onion and prepare the Butternut Squash, Kale, Sumac, draining and rinsing any canned ingredient when present.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and Butternut Squash, Kale, Sumac with the Table Salt for 5 minutes, keeping any tender greens or juice aside until the end.
- Stir in the Millet and Vegetable Broth. Bring to a boil, cover, and cook for about 25 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 7.3 g
- Carbohydrates
- 45.6 g
- Fat
- 5 g
- Fiber
- 6.8 g
- Sodium
- 719.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.