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Vegetarian, Meal soups and plant based

Millet pilaf with vegetables and mint yogurt

Millet pilaf with vegetables and yogurt is a vegetarian dish for 4 people, ready in 35 minutes, easy to make, for about €1.50 per person. The key is toasting the millet dry before cooking it, which makes it nutty and keeps the grains loose, then letting it rest covered off the heat to finish steaming.

A soft millet pilaf with carrots, raisins, and a mint yogurt on the side for freshness.

Millet pilaf with vegetables and mint yogurt
Total time
35 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Millet cooked as a pilaf turns soft and light, with every grain staying separate thanks to the dry toasting step at the start. Grated carrots melt into the pot as it cooks and add natural sweetness, raisins scatter little sweet bites through the dish, and toasted almonds bring the crunch that would otherwise be missing.

The mint yogurt adds the freshness that balances the warm spices, cumin and turmeric. It's a solid choice for a meatless weeknight dinner, kids generally like its simple texture and mild flavor. It also works for a vegetarian Sunday meal, served with just a green salad on the side.

The ingredients

4 people

Pantry

  • Milletoften in the pantry 280 g
  • Raisinsoften in the pantry 50 g
  • Sliced almondsoften in the pantry 30 g
  • Cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 3
  • Onion 2
  • Mint 5 sprigs

Dairy

  • Plain yogurt 2

Allergens Lactose, Tree nuts

The step by step recipe

  1. Toast the millet in a dry pot, then rinse it if needed and drain. 3 min

    Stir constantly, it should smell nutty without browning too much.

  2. Cook the sliced onions and grated carrots in the oil with the cumin and turmeric. 8 min

    A grated carrot melts down and naturally sweetens the pilaf.

  3. Add the millet, twice its volume in water, the raisins, salt and pepper, then cover. 15 min

    Don't lift the lid during cooking, the steam does the work.

  4. Let it rest covered off the heat, then fluff with a fork. 5 min

    A kitchen towel between the pot and the lid soaks up extra steam.

  5. Mix the yogurt with chopped mint and serve it with the pilaf and toasted almonds.

    Toast the almonds dry for two minutes, they turn crunchier.

Our tips to get it right

  • Stick to exactly twice the water compared to the millet, not more, or the pilaf turns mushy instead of staying loose and fluffy.
  • Grate the carrots instead of dicing them, they cook faster and blend more smoothly into the millet.
  • Mix the mint yogurt right before serving, chopped mint loses its freshness fast once it sits in the yogurt too long.

The variations

  • Swap the raisins for chopped dried apricots for a sweet touch that's a bit less soft.
  • Add cooked chickpeas to the pilaf along with the millet for a heartier, more filling dish.
  • For kids in a hurry, serve the millet plain with just the carrots, skip the spices, and offer the yogurt on the side without the mint.

What to serve it with

  • A cool cucumber salad
  • Oven roasted vegetables
  • Mint tea

Storage

The pilaf keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, without the yogurt. Reheat it in a pan or microwave with a splash of water so it doesn't dry out.

Questions about this dish

Can you replace millet with quinoa or bulgur?

Yes, quinoa and bulgur both work with the same water ratio and resting time. Cooking time varies slightly depending on the grain, so check the package.

Do you really need to rinse the millet after toasting it?

It's not required, but it removes a slight natural bitterness from the grain. If you rinse it, drain it well before putting it back in the pot.

Can this pilaf be made ahead for the next day?

Yes, make the pilaf the day before and keep the mint yogurt separate. Combine them right before serving to keep the mint tasting fresh.

How do you replace the sliced almonds for a nut free version?

Swap the almonds for sunflower or pumpkin seeds toasted dry, they give a similar crunch. The flavor will be a touch less delicate but the texture stays close.

How long does it take to make a millet pilaf with vegetables and mint yogurt?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a millet pilaf with vegetables and mint yogurt?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a millet pilaf with vegetables and mint yogurt cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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