It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Millet Vegetable Pilaf

Source: dLife

Quick cooking millet and vegetables combine in a wonderful pilaf.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	297.7

Total Carbs	60.0 g

Dietary Fiber	11.7 g

Sugars	13.3 g

Total Fat	3.7 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	355.0 mg

Protein	8.9 g

Sodium	171.1 mg

Dietary Exchanges 3.7 Fat, 0.4 Vegetables, 0.4 Fruits, 2.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 cup Millet, hulled 2.0
2 cup cold water 0.25
0 1/4 tsp salt 1.0
1 pinch saffron 1.0
1 tsp extra virgin olive oil 1.0
1 cup minced onion 2.0
2 each medium garlic cloves 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 tsp ground oregano 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 cup chopped red bell peppers 0.5
0 1/2 cup fresh green peas 0.25
0 1/4 cup dried currants 1.0
1 tbsp fresh lemon juice 1.0
1 pinch salt and pepper

Directions

In a heavy saute pan, toast the millet on medium-high heat, stirring constantly, until it is fragrant and begins to brown, about 3 to 5 minutes.
Carefully pour the boiling water into the very hot pan in a thin, steady stream. Add the salt and saffron, cover, and cook on very low heat for 15 minutes.
While the millet is cooking, warm the oil in a medium saucepan. Add the onions, garlic, celery, oregano, and cinnamon. Saute for 2 minutes, stirring constantly, then cover and cook on low heat for 5 minutes.
Add the bell peppers and peas, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
Meanwhile, fluff the millet with a fork, replace the cover, and remove it from the heat.
When the vegetables are tender, stir in the currants and lemon juice and cook for another minute, until thoroughly hot. Mix the vegetables into the millet and add salt and black pepper to taste.