1 ¼ Cups Millet, Rinsed And Drained
2 ½ Cups Vegetable Broth
1 Tablespoon Olive Oil
1 Onion, Chopped
6 Cloves Garlic, Minced
1 (10 Ounce) Package Frozen Chopped Spinach
3/4 Cup White Wine
1 Teaspoon Minced Fresh Rosemary
4 Medium (blank)s Plum Tomatoes, Chopped
1 Pinch Salt And Ground Black Pepper To Taste
½ Cup Grated Parmesan Cheese
Step 1 Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
Step 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.
Step 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
Step 4 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.
Variation: May use couscous, prepared to package direction, instead of millet.