Garlicky mushrooms & Mediterranean style pilaf 🌿🌱🌿🌱
With homegrown tomatoes & parsley along with olives and almonds, this vibrant pilaf is flavor packed and so fresh. Paired with crispy garlic roasted mushrooms, this bowl epitomizes comfort and deliciousness! And it takes under 30 minutes to make.
3/4 cup millets (substitute bulgar wheat or quinoa)
1 1/2 cups water (or low sodium vegetable broth)
1/2 tsp coarse salt
1/4 cup parsley, finely chopped
1/4 cup green onions, the green part, chopped
1 tomato, chopped
2 tbsp olives, pitted and chopped
2 tbsp coarsely chopped roasted almonds
1 tbsp lemon juice
1/2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
Two packs ~16 oz portobello mushrooms, sliced
4 cloves garlic, finely chopped
1 tbsp red chilli flakes
1 tsp dried basil
1 tsp coarse salt
2 tbsp oil
In a saucepan add measured millets, salt and water or broth. Bring to a boil over high heat. Cover the pan and drop the heat to low. Cook for 18-20 minutes until liquid is completely absorbed and millets are cooked. Remove from heat and let this cool.
Once the cooked millets have cooled down, transfer them to a mixing bowl. Using a fork, loosen and fluff them up. Add the chopped tomatoes, olives, parsley, green onions and almonds.
In a small bowl whisk together extra virgin olive oil, apple cider vinegar, and lemon juice. Pour this over the pilaf and toss everything together.
In the meanwhile, let’s cook the mushrooms. Heat a large skillet with oil over medium-high heat. Add garlic, basil and red chilli flakes. Fry for a few seconds.
Add sliced mushrooms and mix well until all the pieces are well coated.
Keep stirring over high heat until the mushrooms soften. They will release water which is normal; just keep cooking on high heat until all the water absorbed.
Once the liquid is gone, they’ll start browning and crisping up. Get them to your desired crispiness and only now add the measured salt. Toss together, stir for 5 more minutes and it’s done.
Serve the pilaf and mushrooms warm or at room temperature.