Mushroom Millet Bowl with Kale

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.

Serves 4.

Comments

So Long, 1986 Kitchen

When we moved into this house, the kitchen was mostly functional, but ugly. Our house was built in 1986, and the kitchen showed everything that the 80s had to offer by way of style. Grainy oak cabinets, heavy hardware, beige laminate countertops, a white tile backsplash with little flowers painted on, and a weird tiny eat-in area that had been converted to a useless tile countertop that was impossible to keep clean. In the three years that we have lived here, I complained about the ugliness of the kitchen approximately 8,888,888,888,888 times. We discussed several iterations of this renovation ranging from taking down load-bearing walls, reconfiguring the layout, and gutting everything to just getting new cabinet hardware. This winter, when we had a few months without too many commitments, we tackled the renovation. Obviously, by we I mean that Jon did the bulk of the work, I complained about how many times I had to clean tile dust off th...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

at home with ann

Search This Blog