Vegetarian Millet Bowl with Mushrooms Recipe

Vegetarian Millet Bowl with Mushrooms Recipe

Ingredients:

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

Directions:

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