CREAMY MILLET WITH ROASTED PORTOBELLOS
Provided by Sara Forte
Categories Cheese Dairy Mushroom Roast Thanksgiving Vegetarian Fall
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bottom doesn't burn, until tender, 20 to 25 minutes. Stir in the nutmeg and thyme and cook another 3 minutes. The consistency should be like that of a soft polenta with some millet nuggets in it. If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks. Stir in both cheeses, taste, and add salt and pepper, if desired. Turn off the heat and leave the lid ajar.
- In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt. Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing. Put the mushrooms on a rimmed baking sheet, stem side up. Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes. Remove the baking sheet from the oven, spread the kale in the remaining space, sprinkle with the red pepper flakes, and roast until the kale is just softened and crisped a bit, another 5 minutes.
- To serve, place a generous scoop of the cheesy millet on each plate. Top with a portobello, some roasted kale, some Pecorino, and serve.
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Nnanna Divine
[email protected]This is a great recipe for a healthy and delicious meal. I highly recommend it.
Malak Muhammad
[email protected]This is a great recipe for a special occasion. It's elegant and impressive, but it's also easy to make.
Uchechukwu Okafor
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are delicious.
Jija Jutt
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover portobellos.
Kourtney Jackson
[email protected]This is a great recipe for a healthy and satisfying meal.
M Tufail Khan
[email protected]I'm not a huge fan of millet, but this recipe changed my mind. It was cooked perfectly and had a great flavor.
Georgia Branham
[email protected]The roasted portobellos were the star of the show. They were so juicy and flavorful.
Atiq Daniels
[email protected]I made a few substitutions to the recipe and it still turned out great. I used brown rice instead of millet and added some chopped walnuts.
Sehar Khan
[email protected]This is a great recipe for vegetarians and vegans.
M McLeod
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The flavors were amazing and the dish was very filling.
abdullah Qureshi
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Esther Andrew
[email protected]I love the creamy texture of the millet and the roasted portobellos add a nice smoky flavor.
Aazmon Berewa
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Raju Awan
[email protected]I made this for a dinner party and it was a big success. Everyone raved about it and asked for the recipe.
Mario Anyar
[email protected]I've never cooked millet before, but this recipe made it easy. The dish turned out great and I loved the combination of flavors.
Abdul hayyu Husainni
[email protected]This recipe was a total hit with my family! The millet was cooked perfectly and had a creamy texture, and the roasted portobellos were so flavorful. I will definitely be making this again.