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Ingredients :
1 tablespoon vegetable oil
1 onion, chopped
3 stalks celery, chopped
½ cup chopped bell pepper
½ cup corn kernels
¾ cup millet
¾ cup quinoa
1 teaspoon salt
3 cups low-sodium chicken stock
Methods :
Step 1
Preheat oven to 350 degrees F (175 degrees C).
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Step 2
Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
Step 3
Mix onion mixture, millet, quinoa, and salt together in an 8×8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
Step 4
Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.
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