Vegetable Birdseed Pilaf - cooking recipe

Ingredients

1 1/4 cups millet, rinsed and drained
2 1/2 cups vegetable broth
1 tablespoon olive oil
1 onion, chopped
6 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
1 cup frozen peas
3/4 cup white wine
1 teaspoon minced fresh rosemary
4 plum tomatoes, chopped
salt and ground black pepper to taste
1/2 cup grated Parmesan cheese

Preparation

Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.