Millet and Rice Pilaf with Steamed Vegetables and Herbs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A light, nutty pilaf featuring ancient millet and rice, steamed with seasonal vegetables and finished with fresh herbs for a wholesome, nutrient-rich meal. This Middle Eastern recipe, ready in about 35 minutes, pairs millet, brown rice, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup, rinsed millet
• 1/2 cup brown rice
• 1 3/4 cups vegetable broth
• 1 cup, thinly sliced carrots
• 1 cup, thinly sliced zucchini
• 1 tbsp olive oil
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh chives
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Step 1: In a medium saucepan, combine 1/2 cup rinsed millet, 1/2 cup brown rice, and 1 3/4 cups vegetable broth; bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 25 minutes until liquid is absorbed and grains are tender.
3. Step 3: While grains cook, heat 1 tbsp olive oil in a steamer basket over boiling water; add 1 cup thinly sliced carrots and 1 cup thinly sliced zucchini, then steam for 8 minutes until crisp-tender.
4. Step 4: Fluff cooked millet and rice with a fork, then stir in 2 tbsp chopped fresh dill, 2 tbsp chopped fresh chives, 1 tbsp lemon juice, and 1/4 tsp salt.
5. Step 5: Gently fold in the steamed vegetables until evenly distributed, then let rest for 5 minutes to allow flavors to meld.
6. Step 6: Serve warm as a standalone dish or alongside roasted chicken.