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Millet and Kale with Baby Bella Mushroom Gravy

| 01/30/2014 | Reply


Millet and Kale with Baby Bella Mushroom Gravy
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This high protein dish really satisfies with top notch taste and nutrition. Easy to make in less than an hour, with a delicious "meaty" flavor that's sure to please.
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Recipe Type: Entree
Cuisine: Vegan
Number Servings: 2
What You Need
  • ½ cup uncooked millet
  • 1-1/4 cups water
  • pinch of Kosher salt
  • 2 cups sweet onion, chopped
  • 3 cloves garlic, minced
  • 4 cups baby bella mushrooms, sliced (or white mushrooms)
  • 1-1/2 Tablespoons fresh rosemary leaves, minced
  • 1 teaspoon olive oil
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons parsley leaves
  • 1-1/2 Tablespoons low sodium Tamari
  • 2 teaspoons corn starch
  • 1-1/4 cups vegetable broth or two vegetable bouillon cubes dissolved in water
  • 2 cups fresh chopped kale leaves, stems removed
  • Kosher salt and fresh ground black pepper to taste
How to Do It
  1. In a medium sized saucepan, lightly brown millet over medium heat, stirring frequently to prevent scorching. You want your millet to be a nice light brown all over.
  2. Add 1-1/4 cups water, and simmer over low heat for 20 minutes. Turn heat off and let pan sit, covered, while you prepare the rest of the dish.
  3. In a large skillet over medium heat, place olive oil, onions and garlic. Saute for 5 minutes, stirring frequently.
  4. Add the sliced mushrooms and saute for 10-12 minutes until soft, stirring regularly.
  5. Stir in the rosemary, parsley, nutritional yeast, and Tamari. Cook for another 3-5 minutes.
  6. In a small bowl, whisk together the broth and cornstarch until smooth and lump free. Add to the mushroom mixture and stir.
  7. Stir in chopped kale leaves and cook for another 5-7 minutes until tender.
  8. Divide the millet into two bowls, then top with the mushroom gravy mixture. Serve.

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Category: Entrees

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