Millet bowl enthusiasts rejoice! This cozy millet bowl with rich mushroom gravy and kale is a warm hug in a dish, perfect for chilly evenings or busy weeknights when you crave something comforting yet nourishing.
This recipe addresses issues of blandness and bland nutrition typical in grain bowls, while also providing tips for improving texture and flavor.
I know how tricky it can be to find hearty meals that don’t fall flat. Often, comfort foods leave me feeling sluggish, but with this recipe, I’ve crafted a dish full of flavor and nutrients. The earthy mushrooms mingle beautifully with kale, elevating your dinner without any fuss.
What I love most is how quick this comes together, clocking in at just 45 minutes from start to finish. You get to enjoy that home-cooked feel without spending hours in the kitchen, making it a perfect solution for those unexpected guests or hectic days.
If you’re looking for a satisfying dish that fits right in with my other comforting recipes, check out my Broccolini Frittata.
Table of contents
Why You Will Love This Recipe
- Rich, Savory Flavor , The earthy taste of crimini mushrooms takes center stage in this bowl, enhanced by fresh rosemary and nutritional yeast, which adds a satisfying depth without overpowering the palate.
- Comforting Texture , The fluffy millet serves as a hearty foundation, providing a pleasant contrast to the creamy mushroom gravy, making each mouthful feel warm and inviting.
- Nutritious Ingredients , This bowl is packed with wholesome ingredients, like kale and nutritional yeast, that contribute vitamins and minerals while keeping the dish satisfying and health-conscious.
- Easy to Prepare , In just 45 minutes, you can whip up this cozy meal, making it a fantastic option for busy weeknights or cozy weekend gatherings when you crave something heartwarming.
Cozy Millet Bowl with Mushroom Gravy
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A cozy millet bowl topped with savory mushroom gravy and kale, perfect for a comforting meal.
Ingredients
-
- 1/2 cup (90 g) uncooked millet
- 1/2 tsp (2.5 ml) extra virgin olive oil
- 2 cups (1 medium) chopped sweet onion
- 3 cloves garlic, minced
- 4 cups (300 g) sliced crimini mushrooms
- 1.5 tbsp (22 ml) minced fresh rosemary
- 2 tbsp (16 g) nutritional yeast
- 1.5 tbsp (22 ml) low-sodium tamari (soy sauce)
- 1/2 tbsp (4 g) cornstarch
- 1 1/4 cup (295 ml) vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Instructions
- Step 1: Toast the Millet: Place the uncooked millet in a dry pot or skillet over medium heat. Stir frequently until the millet starts popping lightly and turns golden. Watch carefully to avoid burning. This toasting releases a nutty aroma and enhances flavor. Remove from heat once done.
- Step 2: Cook the Millet: To the toasted millet, add 1 cup of water and a pinch of salt. Bring to a low boil over medium-high heat. Reduce heat to low and cover tightly with a lid that creates no air holes. Simmer gently for 15 to 20 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Then remove the lid and fluff the millet with a fork to achieve a light texture. Set aside.
- Step 3: Sauté Onions and Garlic: While millet cooks, heat the 1/2 teaspoon of extra virgin olive oil in a large skillet over medium heat. Add chopped onions and minced garlic. Cook for about 5 minutes until onions are soft and become translucent, emitting a savory aroma.
- Step 4: Add the Mushrooms: Stir in the sliced crimini mushrooms. Continue sautéing for approximately 12 minutes. Look for a deep golden brown color on the mushrooms; this indicates they have released moisture and their flavor has concentrated. Stir occasionally to ensure even cooking.
- Step 5: Incorporate Seasonings: Add the minced fresh rosemary, nutritional yeast, and tamari to the mushroom mixture. Stir and cook for 1 to 2 minutes to meld flavors. The mixture will have a fragrant, savory aroma.
- Step 6: Prepare the Gravy: In a small bowl, whisk together the vegetable broth and cornstarch until smooth and no clumps remain. Pour this mixture into the skillet with mushrooms and stir to combine. Add the chopped kale. Cook for 5 to 6 minutes more, stirring occasionally, until the gravy is noticeably thickened and coats the back of a spoon.
- Step 7: Assemble the Millet Bowl: Divide the cooked millet evenly into two bowls. Ladle the mushroom gravy generously over the top. Optionally, sprinkle freshly ground black pepper or drizzle extra virgin olive oil over each serving for added flavor and presentation.
Notes
-
- Room Temperature: Store leftovers covered in an airtight container at room temperature for up to 2 days to avoid moisture and contamination.
- Refrigeration: Place in airtight container and refrigerate for up to 5 days. Reheat gently to maintain texture and flavor.
- Freezing: Store in freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If millet is sticky after cooking, fluff immediately after removing lid with a fork to break clumps and release steam for a lighter texture.
- For gravy that does not thicken sufficiently, whisk an additional 1/2 tablespoon cornstarch with cold water and stir into the skillet during the final 3 minutes of cooking.
- If mushrooms fail to brown, increase heat slightly and continue sautéing for 3 to 5 more minutes to cook out moisture.
- Adjust seasoning by tasting before serving; add kosher salt or tamari gradually in 1/2 teaspoon increments to achieve desired flavor.
- For tougher kale, add it 2 minutes earlier to the skillet for longer wilting before adding broth and cornstarch.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Millet: Look for whole-grain millet to get the best texture and a nutty flavor. You can substitute with quinoa if needed, but keep in mind the flavor will change slightly.
- Mushrooms: Use a mix of cremini and shiitake for depth of flavor in the gravy. Fresh is best, but dried mushrooms are a suitable alternative; just rehydrate them before use.
- Vegetable broth: Choose a low-sodium broth to control the salt level in your dish. Homemade or store-bought, ensure it’s flavorful since it’s the base of your gravy.
- Soy sauce: A splash of good quality soy sauce adds umami to the gravy. If you need a gluten-free option, tamari works just as well.
- Olive oil: Use a decent quality extra virgin olive oil to sauté the vegetables and mushrooms. It enhances flavor and helps create a nice base for the dish.
- Garlic: Fresh garlic cloves impart a strong flavor. If you’re short on time, garlic powder can substitute but won’t pack the same punch.
- Onion: Yellow onions are a great choice for sweetness. For a milder flavor, you could switch to shallots, but adjust cooking time accordingly.
Recipe Tips
- If the millet is too sticky after cooking, fluff with a fork immediately upon removing the lid to break up clumps and release steam.
- When the gravy isn’t thickening, mix 1/2 tablespoon more cornstarch with cold water and whisk it in during the last 3 minutes of cooking.
- If your mushrooms aren’t browning, increase your heat slightly and continue to sauté them for an additional 3-5 minutes, ensuring moisture cooks out.
- For uneven seasoning, taste the gravy before serving and add salt or tamari gradually, 1/2 teaspoon at a time, until desired flavor is reached.
- If your kale is tough, add it to the skillet 2 minutes earlier, allowing it to wilt and soften before adding the broth and cornstarch.
Serving Suggestions
Serve the millet bowl alongside a fresh arugula salad with lemon vinaigrette or roasted Brussels sprouts. You can add steamed broccoli or a side of sautéed green beans for extra vegetables.
Use to make stuffed bell peppers or grainy salads with cherry tomatoes and cucumbers. Add to hearty soups like minestrone or vegetable chowder for added texture and nutrition.
Top with tahini sauce or extra mushroom gravy for richness. Consider adding fresh herbs like parsley or chives for a burst of flavor.
Recipe variations
- You can use quinoa instead of millet for a slightly nuttier texture in your millet bowl while maintaining a similar cooking time and nutrition profile.
- Add 1 tablespoon of fresh thyme or substitute the rosemary with 2 teaspoons dried herbs to vary the aromatic flavor in the mushroom gravy.
- Either fresh kale or baby spinach can be used; if using spinach, add it at the end of cooking to avoid over-wilting in the gravy.
- If serving more than two, double all ingredients accordingly; for example, use 1 cup uncooked millet and 8 cups sliced mushrooms, cooking the gravy in batches if needed.
Save This Recipe!
How to Store?
To keep your cozy millet bowl with mushroom gravy fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep it covered to avoid moisture and contamination.
Refrigeration: Place in an airtight container and refrigerate for up to 5 days. Reheat gently to maintain texture and flavor.
Freezing: Transfer to a freezer-safe container or freezer bag and freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Other Recipes You’ll Love
- Einkorn Pancakes
- McDonald’s Pancake Recipe
- Bagel Breakfast Sandwich
- Sourdough French Toast Casserole
If you enjoyed this millet bowl or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
