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
Prep/Cook Time: 45 minutes Number of Servings: 4
- 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)
- Cook the millet as directed on the package, using chicken broth instead of water.
- 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.
- Heat remaining 1 Tablespoon olive oil in a skillet over medium heat and sauté the minced shallot for a few minutes.
- Then add the mushrooms to the skillet and cook for about 7 minutes or until tender and slightly brown.
- Add the garlic and sun-dried tomato pesto and cook for another minute or until fragrant.
- Add the wine, lemon juice and parmesan cheese and cook for 6-8 minutes or until the liquid reduces to half.
- Toss the mushroom mixture with the roasted asparagus and millet, and season to taste with black pepper and salt if desired.
- 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