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.
millet cooking tips:
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.
Can you make ahead?
Fridge: Millet: After grits cools off, place in an airtight container in the fridge for 7 days max.
Mushrooms: After mushrooms cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Millet: Bring a small amount of water or milk to a boil and stir in grits, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.
Mushrooms: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture is hot. About 10 minutes or less. *Depends on how much you’re reheating.
There’s no substitutions for millet but there are several purveyors online that you can purchase it from.
what to serve with Millet Grits?
Millet Grits with Garlic Rosemary Mushrooms
- 3 cups low sodium vegetable stock
- 1 ½ cups unsweetened cashew milk
- 2 tablespoons avocado 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 avocado 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
- Turn on the heat to medium in a medium pot add vegetable stock, cashew milk, avocado 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.
- While the millet cooks, turn on the heat to medium in a skillet add avocado 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.
- Serve millet in individual plates with a heaping spoonful of mushrooms, garnish with remaining parsley and drizzle with olive oil. Serve hot.
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