Baked Grains Pilaf

Baked Grains Pilaf

4
whittothewhit 0

"Delicious side dish for any meal!"

Ingredients 55 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
  4. Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.
Tips & Tricks
Bacon Baked Beans

See how to make baked beans with bacon, diced apples, and brown sugar.

Spicy Baked Sweet Potato Fries

See how to make healthy baked sweet potato fries with a spicy kick.

Footnotes

  • Cook's Note:
  • Rinse grains before cooking for consistency. Use veggie stock for vegetarian option. Or use different 'meat' based stock to match your meal.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Cara Carriveau
1/23/2014

I only gave it three stars because the cooking directions are so off, but when I managed to fix the issue it tasted wonderful! I used the same ingredients/portions...with the exception of adding one small chopped zucchini and only used 2/3 of a large onion. I used vegetable broth (not chicken). I cooked as directed - sauteeing the veggies for about 10 minutes then putting all ingredients in a casserole dish, covered it with foil, cooked at 350 for 30 minutes. When I checked it the grains after 30 minutes they had not even cooked yet - it looked like soup! So I upped the temp to 400 degrees (and also cooked a piece of salmon separately to make a full meal) and left in the oven 20 more minutes. I also put the casserole lid on top of the foil to seal it better. After the 20 minutes it was done and delicious! I thought it may need more spices but it tasted very flavorful (the veggie broth added a nice flavor). I think the veggies may have come out a bit over cooked after cooking for almost in an hour in the oven...it may not be a bad idea to simply sautee the veggies and cook the millet/quinoa on the stove...then simply stir together everything - rather than using the oven at all.

Jada Moonstone
6/24/2014

The cooking instructions were perfect! It turned out great in my dutch oven. After 30 minutes of baking, I added some ginger juice and Bragg's Liquid Aminos (organic low sodium soy sauce) to spice it up. Yummm! This recipe is a keeper!

Vanessa
3/10/2015

I ended up adding a whole red and yellow bell pepper, a cup of corn, and 7 stalks of celery. I wanted it to have more vegetables. I topped it with some salsa and it was super good!