This is the same mushroom millet bowl that I made last month, but I bet a few of you passed it over because the picture was less than awesome. It's hard to photograph mushrooms and kale at night. I'm here to tell you to give it a try, though, because we had it again yesterday, and it is delicious! Also, thanks to the sun staying up later and a slightly earlier dinnertime for me yesterday, I have a better picture now. I changed the cooking process a tiny bit, so I'll just reshare the recipe with my new notes. To mix it up even more, try adding diced chicken to the mix.
Mushroom Millet Bowl with Kale
original recipe from Oh She Glows
1/2 cup uncooked millet
extra virgin olive oil
2 cups chopped sweet onion
3 garlic cloves, minced
16 oz. sliced baby portabella mushrooms
1 tsp minced dried rosemary
2 tbsp nutritional yeast
1.5 tbsp tamari or soy sauce
1/2 tbsp cornstarch
1 1/4 cup vegetable broth
1 bunch fresh chopped kale, stems removed
Prepare millet, either according to package directions or as follows:
In a small pan with a lid, heat 1/2 teaspoon olive oil over medium heat.
Add in the millet and toast, stirring often for a few minutes until millet is lightly browned.
Pour in 2 cups of water and a pinch of salt.
Bring to a boil, reduce to a low simmer, and cook, covered for 15-20 minutes or until liquid is absorbed.
Fluff with a fork and set aside.
In a large skillet or saute pan, heat oil over medium heat. I used a soup pot so I could add a lot of kale.
Add in chopped onion and garlic and cook for a few minutes.
Add the sliced mushrooms and cook for 5-10 minutes until mushrooms are browned.
Stir in the rosemary, nutritional yeast and soy sauce.
In a bowl or measuring cup, whisk together cornstarch and broth.
Add broth mixture and kale to the pan.
If you have a lid, cover for a few minutes to help kale wilt.
Allow to simmer uncovered over medium low heat until sauce has thickened.
Serve over millet.