Millet Grits with Rosemary Garlic Mushrooms

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Millet Grits with Rosemary Garlic Mushrooms

Millet is an ancient grain with origins in China. Since the vegan/plant based diet boom, millet has been getting a lot of attention. Don’t let the size of this small grain fool you, it’s packed with rich minerals and vitamins like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium, folate, niacin, riboflavin, and Vitamins B6, C, E, and K.

It’s also high in protein, fiber, antioxidants and is gluten free.

Recipe Video:

Recipe:

Millet Grits with Garlic Rosemary Mushrooms
Total Time
30 mins
 
Tips for success: Millet should have a slightly al dente bite when finished. Feel free to use any mushroom you like, baby bellas would work perfect. For the white wine, any wine you would drink you can use. If you cannot find cashew creamy, any plain non-dairy yogurt will work. If you cannot find non-dairy yogurt, non-dairy cream will work. I would recommend not using coconut cream because it will add a sweet component to your savory meal.
Course: Appetizer, Breakfast, Main Course
Keyword: plant based, plantbased, vegan
Servings: 4 persons
Ingredients
Millet:
  • 3 cups low sodium vegetable stock
  • 1 ½ cups unsweetened cashew milk
  • 2 tablespoons grapeseed oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon + 1 teaspoon nutritional yeast
  • 1 cup millet
  • 5.3 oz. unsweetened plain cashewgurt
Garlic Rosemary Mushrooms:
  • 4 tablespoons grapeseed oil
  • 8 oz. baby shiitake mushrooms rinsed and dried
  • 5 cloves garlic chopped fine
  • 2 rosemary sprigs leaves chopped fine
  • ¼ cup fine chopped Italian parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ cup white wine
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Turn on the heat to medium in a medium pot add vegetable stock, cashew milk, grape seed oil, kosher salt and black pepper, bring to a boil. Once boiling whisk in the nutritional yeast and millet, bring to a boil, cover and reduce the heat to low, and whisk every 5 minutes for 25 minutes. Stir in cashewgurt, cover, turn off heat and let steam for 5 minutes. Taste and adjust seasoning, millet should be creamy, add 2-4 tablespoons of liquid if needed.
  2. While the millet cooks, turn on the heat to medium in a skillet add grape seed oil and shiitake mushrooms, cook for 3 minutes, stirring occasionally. Add garlic, rosemary, half of the parsley, kosher salt, black pepper and garlic powder, stir three or four times, then add white wine. Cut off the heat.
  3. Serve millet in individual plates with a heaping spoonful of mushrooms, garnish with remaining parsley and drizzle with olive oil. Serve hot.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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