Vegetable Birdseed Pilaf

Cook and stir millet in a large saucepan over medium heat until fragrant and toasted 5 to 8 minutes.

Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low cover saucepan and simmer until liquid is absorbed 18 to 22 minutes.

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent 5 to 10 minutes.

Stir onion mixture spinach and peas into millet; add wine and rosemary and stir. Increase heat to medium cover saucepan and cook stirring occasionally for 7 to 10 minutes. Add tomatoes salt and pepper; return cover and cook until tomatoes soften 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.