Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

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 as a main course for four.

  • 1 cup millet
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
  • 3/4 pound Brussels sprouts, trimmed and roughly chopped
  • 1/2 yellow onion, sliced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3 cups assorted sliced mushrooms, such as cremini, oyster or portobello
  • 1/4 cup half-and-half
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons lemon juice
You must be signed in to use shopping lists. Sign in or create account

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 1/2 teaspoons of the oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in the same skillet, add mushrooms; cook until golden, stirring often, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to the bowl with Brussels sprouts, add cooked millet, lemon juice, and then toss. Serve immediately.

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.

Recipe Discussion