Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage
4

Serves 6

Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts.

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    Ingredients: 
    • 1 cup millet
    • 1 1/2 tablespoon extra-virgin olive oil, divided
    • 3/4 pound Brussels sprouts, trimmed and roughly chopped
    • 1/2 yellow onion, sliced
    • 1/2 teaspoon salt, more to taste
    • Ground black pepper, to taste
    • 3 cups sliced mushrooms
    • 1/4 cup half-and-half
    • 1 tablespoon chopped fresh sage
    • 2 tablespoons lemon juice
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    Method: 

    Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes. Heat remaining 1 tablespoon oil in skillet, add mushrooms; cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, and then toss.

    Nutritional Info: 
    Per Serving:380 calories (70 from fat), 7g total fat, 1.5g saturated fat, 5mg cholesterol, 220mg sodium, 67g carbohydrate (6g dietary fiber, 3g sugar), 12g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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