Cozy Millet Bowl with Mushroom Gravy and Kale

Posted by on Feb 12, 2013 in Entrees, Recipes, Uncategorized | 0 comments

Cozy Millet Bowl with Mushroom Gravy and Kale

Cozy Millet Bowl with Mushroom Gravy and Kale

20 minutes

20 minutes

Total Time: 40 minutes

Yield: 2 servings

Ingredients

  • 1/2 cup uncooked millet (makes ~2 cups cooked)
  • 1/2 tsp extra virgin olive oil
  • 2 cups chopped sweet onion (1 medium onion)
  • 3 garlic cloves, minced
  • 4 cups sliced crimini mushrooms (300 grams)
  • 1.5 tbsp minced fresh rosemary
  • 2 tbsp nutritional yeast
  • 1.5 tbsp low-sodium tamari (soy sauce)
  • 1/2 tbsp cornstarch
  • 1 & 1/4 cup vegetable broth
  • 1 cup fresh chopped kale, stems removed
  • Freshly ground black pepper & kosher salt, to taste

Instructions

1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don?t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and saut? for about 5 minutes.
3. Add the sliced mushrooms and saut? for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
4. In a small bowl, whisk together the 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 the mushroom gravy on top.

Notes

Credit for this recipe goes to ohsheglows.com.

http://www.bhblnow.com/cozy-millet-bowl-with-mushroom-gravy-and-kale/