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Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

Serves 6
Time 45 min
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.
Ingredients
  • 1 cup millet
  • 1/2 teaspoon fine sea salt
  • 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
  • 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
  • 1/4 teaspoon ground black pepper
Method

Toast millet in a medium pot over medium-high heat until fragrant and just golden brown, 3 to 5 minutes. 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, onion, 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.

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.
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  • 1 cup millet
  • 1/2 teaspoon fine sea salt
  • 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
  • 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
  • 1/4 teaspoon ground black pepper