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Test Kitchen – Cozy Millet Bowl With Mushroom Gravy and Kale

| 05/28/2014 | Reply

Having made this recipe a couple of times before this blog was launched, I felt okay about knowing how the Oh She Glows Cozy Millet Bowl with Mushroom Gravy and Kale could be modified to better suit my taste buds, deliver more nutrition, and make a smaller quantity since I’d be the only one eating it.

Here is the original recipe which she says yields two servings:

Ingredients:

1/2 cup uncooked millet (makes ~2 cups cooked)
1/2 tsp extra virgin olive oil
2 cups chopped sweet onion (1 medium onion)
3 garlic cloves, minced
4 cups sliced crimini mushrooms (300 grams)
1.5 tbsp minced fresh rosemary
2 tbsp nutritional yeast
1.5 tbsp low-sodium tamari (soy sauce)
1/2 tbsp cornstarch
1 & 1/4 cups vegetable broth
1 cup fresh chopped kale, stems removed
Freshly ground black pepper & kosher salt, to taste

1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

Now like I said, I’ve made the recipe listed above on more than one occasion. And though I liked the gravy, the taste of rosemary was overpowering, and I was eating it for DAYS.  She says the recipe makes 2 servings, but it made 4 for me and I’m a hearty eater!

Sauteed Mushrooms Over Kale

So this is the revised version that made two good-sized servings for me.

1/2 cup uncooked quinoa
1 tsp extra virgin olive oil
2 cups chopped sweet onion (1 medium onion)
3 garlic cloves, minced
8 oz package whole baby bella mushrooms, sliced thinly
1 tsp. fresh rosemary, minced
1 Tablespoon Bragg’s nutritional yeast
1 Tablespoon Bragg’s Liquid Aminos
2 tsps. cornstarch
1 Not-Chicken broth cube
1 cup water
3 cups fresh kale, stems removed and sliced thinly
1/2 tsp fresh ground black pepper
1/2 tsp Himalayan pink salt (or to taste)
1/4 tsp cayenne pepper (optional)

I dissolved the cornstarch in the cold water. Threw the Not-Chicken broth cube into the pot whole and stirred. Other than that, I followed the assembly instructions pretty closely and added a couple of shakes of cayenne at the end.

The fact that I’ve made this several times should be a clue as to how much I liked it.

sauteed mushrooms and kale over quinoa

Test Kitchen Recipe Ranking

Recipe review 7 out of 10

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Category: Entrees, The Test Kitchen

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