Description
A cozy millet bowl topped with savory mushroom gravy and kale, perfect for a comforting meal.
Ingredients
Scale
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- 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
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- 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