Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 1/2 cup chopped bell pepper
- 1/2 cup corn kernels
- 3/4 cup millet
- 3/4 cup quinoa
- 1 teaspoon salt
- 3 cups low-sodium chicken stock
Directions
Preheat oven to 350 degrees F (175 degrees C).
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BRANDED KITCHENWARE
Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
Mix onion mixture, millet, quinoa, and salt together in an 8×8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.