Yield: 2 servings

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

Procedure:

1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Remove from heat. 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, in a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes. 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.

3. In a small bowl, whisk together the broth and cornstarch and then into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy.

Source: foodrevolution.org