Vegetarian Millet Bowl with Mushrooms Recipe
½ cup uncooked millet (makes 2 cups cooked)
½ tsp olive oil
1 medium chopped sweet onion
3 garlic cloves, minced
4 cups sliced crimini mushrooms
1 ½ tbsp. minced fresh rosemary
2 tbsp nutritional yeast
1 ½ tbsp. low sodium tamari (soy sauce)
½ tbsp. cornstarch
1 ¼ cup vegetable broth
1 cup fresh chopped kale, stems removed
Fresh ground black pepper and salt to taste
Cook millet in a pot of 1 cup water and some salt. Bring to a low boil. Reduce heat to low and cover with tight-fitting lid. Simmer 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside. I used bulgar and cooked it the same way.
Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for 5 minutes.
Add sliced mushrooms and sauté for 12 minutes longer, stirring as necessary. Now sitr in rosemary, yeast, and soy sauce. Cook for a few minutes longer.
In small bowl, whisk broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve mushroom gravy on top.
This Vegetarian Millet Bowl with Mushrooms was a great recipe. It was rich and delicious. I will be trying this one again, but next time I will try to find millet.
Recipe credit: ohsheglows
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