Millet pilaf with edamame and spinach

Millet Pilaf with Edamame and Spinach

Mar 14 2018


10-15 mn

Serves 5

This is a really nice side dish that combines nicely with lots main course or even on its own. I always prepare extra as it makes great leftovers!


  • 1 1/2 cup or millet
  • 1 tbsp of olive oil
  • 4 scallions, minced
  • 1/2 cup of frozen shelled edamame, thawed
  • 2-3 bunches of fresh baby spinach
  • 1 tbsp of rice vinegar
  • 1/2 cup of fresh parley chopped
  • 1 tsp of salt
  • 3 cup sof water (or stock for extra flavor)


In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.

Add the water and salt to the pan and give the millet a good stir.  Increase the heat to high and bring the mixture to a boil.

Lower the heat and simmer until the grains absorb most of the water. Avoid the temptation to peek a great deal or stir too much.  Stirring too vigorously will break up the grains and change the texture.

Remove from heat and let stand.  Like most grains, millet needs a little time off the heat to fully absorb the liquid. This when you can add the edamame, scallions and spinach, cover it and leave it as it is for 10 minutes.

Fluff, taste and adapt seasoning. Add the olive oil, rice vinegar and the parsley and serve.

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