Mediterranean-style eating is associated with a host of benefits…and this pilaf packs them in! Allium vegetables like leeks and garlic boost beneficial gut bacteria while they fight inflammation; walnuts and hemp seeds boost minerals and healthy omega 3 fats while fibre-rich millet provides a satisfying change from rice. Spiked with lemon and chile flakes, this nutritious side dish is main event-worthy!
Makes 6 side dish servings
Dairy Free, Gluten Friendly, Vegan, Vegetarian
3 tablespoons (45ml) extra virgin olive oil
1 leek, white and light green parts, halved lengthwise and sliced into thin strips
2 cloves garlic, peeled and minced
1 cup (250ml) dry millet
1 ¾ cup (425ml) water
½ teaspoon (2.5ml) salt
½ cup (125ml) pitted Castelvetrano olives, halved
1/3 cup (80ml) Planet Hemp Superfood Hemp Hearts
¼ cup (60ml) minced curly parsley
¼ cup (60ml) chopped walnuts
1 tablespoon (15ml) freshly squeezed lemon juice
2 teaspoons (10ml) lemon zest
Pinch of red chile flakes
In a large skillet, heat oil over medium heat and add the leek and garlic. Cook, stirring, for 2-3 minutes, until leek begins to soften and garlic becomes fragrant.
Next, add the millet and stir 3-4 minutes to toast – the millet may start to pop – then add water and salt and bring to a boil. Turn heat to medium low, cover with lid ajar and simmer for 15-18 minutes, adjusting the heat as necessary to maintain the simmer.
When millet is tender and most of the moisture has been absorbed, stir in the olives, hemp, parsley, walnuts, lemon juice and zest. Taste, add a pinch of chile flakes and adjust seasoning with ¼ teaspoon of salt if desired.