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hungarian

Savory Millet Pilaf with Roasted Pumpkin Seeds and Mushrooms

This roasted dish pairs millet with mushrooms, sliced, pumpkin seeds and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

22 g Protein
84 g Carbohydrates
30 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 85g millet (dry) 315 kcal
  • 220g mushrooms, sliced 48 kcal
  • 90g onion, diced 36 kcal
  • 18g olive oil 159 kcal
  • 20g pumpkin seeds 112 kcal
  • 10g fresh parsley, chopped 4 kcal
  • 10g apple cider vinegar 2 kcal
  • 320g water 0 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. millet (dry)olive oilwater
    Rinse the millet under cold water. Toast it in a small pot with oil for 2 minutes, stirring.
  2. watersalt
    Add water and salt, bring to a boil, then cover and simmer on low 15 minutes until tender.
  3. mushroomsonion
    Meanwhile, saute mushrooms and onion in a skillet until browned and moisture cooks off.
  4. millet (dry)mushroomsfresh parsleyapple cider vinegar
    Stir mushrooms, parsley, and vinegar into the millet; fluff with a fork.
  5. pumpkin seedsblack pepper
    Top with toasted pumpkin seeds and extra black pepper.

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