What's in Season Right Now?

What's in Season Right Now?

Apr 13, 2017

Springtime not only means the coming of nicer weather, but also fresh and delicious seasonal produce!!

Add a little more “Spring” into your cooking by choosing seasonal produce such as:

  • Artichokes, Asparagus, & Radishes
  • Zucchini, Mushrooms, & Green Beans
  • Blueberries, Strawberries, & Raspberries
  • Mango, Pineapple, & Rhubarb and many more!

Make this Spring-inspired recipe for a tasty side dish that pairs well with chicken, fish or seafood!  Enjoy.

 Mushroom & Asparagus Millet Pilaf

 Mushroom & Asparagus Millet pilaf.jpg

Prep/Cook Time:  45 minutes      Number of Servings: 4

Ingredients:

  • 1 lb asparagus spears, woody stems removed, cut into 1-inch pieces
  • 2 Tablespoons olive oil, divided
  • 1 cup millet
  • Pinch of salt
  • 2 cups low-sodium chicken broth
  • 1 shallot, minced
  • 8oz baby bella mushrooms, quartered
  • 3 garlic cloves, minced
  • 1 Tablespoon sun-dried tomato pesto
  • ½ cup dry white wine or cooking wine (sherry)
  • Juice of ½ a lemon
  • ¼ cup parmesan cheese
  • freshly ground pepper
  • Salt (optional)

 

Directions:

  1. Cook the millet as directed on the package, using chicken broth instead of water.
  2. Preheat the oven to 400°F.  Toss asparagus with 1 tablespoon olive oil a pinch of salt, and freshly ground black pepper on a baking sheet and roast for15-20 minutes or until tender.
  3. Heat remaining 1 Tablespoon olive oil in a skillet over medium heat and sauté the minced shallot for a few minutes.
  4. Then add the mushrooms to the skillet and cook for about 7 minutes or until tender and slightly brown.
  5. Add the garlic and sun-dried tomato pesto and cook for another minute or until fragrant.
  6. Add the wine, lemon juice and parmesan cheese and cook for 6-8 minutes or until the liquid reduces to half.
  7. Toss the mushroom mixture with the roasted asparagus and millet, and season to taste with black pepper and salt if desired.

Tips:

  • Swap out the millet for any whole grain such as quinoa, wild rice, or couscous.
  • Not a fan of mushrooms??  Omit them and add slices of zucchini and summer squash instead!

Nutrition Facts (per serving):

Calories: 224    Protein: 9gm    Total Carbohydrates: 20gm    Fiber: 3.4gm   

Total Fat: 11gm    Cholesterol: 5mg    Sodium: 200mg

 Melanie Kluzek, Registered Dietitian for County Market

fruits and veggies more matters.png



Category: Recipes

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