Diva Tasting: Wild Woman’s Pilaf …

Wild Woman’s  Pilaf 


  • 1 1/4 Cups Couscous, Rinsed And Drained (Or Millet If Desired)
  • 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 Chick Peas
  • 3/4 Cup White Wine Vinegar
  • 1 Teaspoon Minced Fresh Rosemary
  • 4 Plum Tomatoes, Chopped
  • Sea Salt And Ground Black Pepper To Taste
  • 1/2 Cup Grated Parmesan Cheese


  1. Cook and stir couscous or millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
  2. 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.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
  4. Stir onion mixture, spinach, and Chick peas into millet; add wine vinegar 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.
  5. You may add sliced wild mushrooms to the mixture when cooking the onion if desired. Quinoa would also be a good substitute for the couscous. Serve with pita and tatziki.

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