Ingredients:
- 1 cup millet
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 2 cups mixed mushrooms (cremini, oyster, shiitake), sliced
- ½ cup white wine (optional, or use broth)
- 3½–4 cups vegetable broth, warmed
- ¼ cup grated Parmesan or nutritional yeast (optional)
- Salt & pepper, to taste
- Optional: a splash of coconut cream or oat milk for extra creaminess
- Garnish: more thyme, olive oil drizzle, or chopped parsley
Instructions:
- Toast the millet:
In a dry saucepan, toast millet over medium heat for 3–5 minutes until golden and nutty-smelling. Set aside. - Sauté the base:
In the same pan, heat oil or butter. Sauté onion over medium heat until soft (5 mins). Add garlic and thyme, stir for 1 minute. - Cook the mushrooms:
Add mushrooms to the pan and cook until golden and tender (8–10 minutes). Season with salt and pepper. - Deglaze:
Add white wine (or broth) and simmer until mostly evaporated. - Add millet and broth:
Return millet to the pan. Stir to coat with mushroom mixture. Gradually add warm broth, ½ cup at a time, stirring frequently and letting it absorb before adding more. This takes about 25–30 minutes. - Finish:
When millet is tender and creamy, stir in Parmesan or nutritional yeast and optional cream. Taste and adjust seasoning. - Serve:
Spoon into bowls and top with extra herbs, a drizzle of olive oil, and cracked pepper.
Tips:
- Add spinach or kale at the end for a green touch.
- Make it vegan with olive oil and nutritional yeast.
- Store leftovers—it’s even better the next day!
Best seller Kitchen Gadgets:
