Millet Mushroom Gravy

What You Need:

• 1 cup uncooked millet

• 1/2 tsp extra virgin olive oil

• 2 cups chopped sweet onion (1 medium onion)

• 3 garlic cloves, minced

• 4 cups sliced crimini mushrooms

• 1 1/2 Tbsp minced, fresh rosemary

• 2 Tbsp nutritional yeast

• 1 1/2 Tbsp low sodium tamari

• 1 Tbsp corn starch

• 1 1/4 cup vegetable broth

• 1 cup fresh chopped kale, stems removed

• salt and pepper to taste

What You Do:

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 not to burn. Remove from heat.

2. Bring a medium sized pot with 2 cups of water, a pinch of salt and your toasted millet (1 cup) to a boil. Reduce heat and cover with tight lid to simmer for 25 minutes. Remove from heat and let steam in covered pot for another 10 minutes. Do not open lid. Once opened fluff lightly with a fork.

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

4. Add the sliced mushrooms and cook for another 10 minutes, stirring often. Now add, rosemary, tamari and nutritional yeast. Stir in for a few minutes.

5. In a small bowl, whisk together the broth and corn starch until all clumps are gone and then stir into the mushroom mixture. Add the kale and cook for a few minutes.

6. Portion out the millet into a bowl and serve with mushroom gravy on top.