How to Make Herbed Millet Pilaf with Roasted Cherry Tomatoes
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Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes.
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Rinse millet under cold water. In a saucepan, combine millet and water. Bring to a boil, then cover and simmer for 20 minutes until fluffy.
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Fluff cooked millet and stir in remaining olive oil, basil, parsley, oregano, and lemon juice.
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Spoon millet onto plates and top with roasted tomatoes.
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Serve warm, garnished with extra fresh herbs.
Pro Tips for Perfect Herbed Millet Pilaf with Roasted Cherry Tomatoes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dry millet, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Herbed Millet Pilaf with Roasted Cherry Tomatoes?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Herbed Millet Pilaf with Roasted Cherry Tomatoes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dry millet?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.