Mushroom Millet Bowl with Kale

Not that long ago I thought I didn't like mushrooms. It turns out what I don't like are slimy mushrooms. I think we can trace this back to a trip to England I went on with my parents when I was 15. We stayed primarily in bed and breakfasts, and every day the proprietors would serve a "full English breakfast," which included, among other things, canned mushrooms. Canned mushrooms are the ultimate in sliminess. By the end of the trip I stuck to toast and tea in the morning.

Non-slimy mushrooms, on the other hand, I like quite a bit. This saucy, hearty bowl reminded me of the mushroom demi glace that you sometimes get at steakhouses. I bet this would actually be delicious served over steak, but it was great (and vegan) on it's own.

There are a couple ingredients in this recipe you might not be familiar with. I'd never cooked with millet before. It's a grain, and high in nutritious elements such as manganese, phosphorus, and magnesium. You can find it in the Bob's Red Mill section of your market. Nutritional yeast is deactivated yeast with a slightly nutty, cheesy flavor. It's also a food source for Vitamin B12. I get it in the bulk bins at Whole Foods.

Mushroom Millet Bowl with Kale
original recipe from Oh She Glows

1/2 cup uncooked millet
1/2 tsp 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 (I used one salad spinner full)

Prepare millet, either according to package directions or as follows:
Toast millet in a dry skillet over medium heat for a few minutes until it starts to turn golden brown. Do not leave it, it burns easily!
In a saucepan with a lid, bring 1 cup of water to a boil. Add millet and a pinch of salt. Reduce to a simmer and cook for 20 minutes until all liquid is absorbed.

In a large skillet or saute pan, heat oil over medium heat.
Add in chopped onion and garlic and cook for a few minutes.
Add the sliced mushrooms and cook for about 15 minutes.
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 (this is why I used the saute pan), cover for a few minutes to help kale wilt.
Allow to simmer uncovered over medium low heat until sauce has thickened.
Serve over millet.

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