Cozy Millet Bowl with Mushroom Gravy and Kale
- 1/2 cup uncooked millet (makes ~2 cups cooked)
- 1/2 tsp extra virgin olive oil
- 2 cups chopped sweet onion (1 medium onion)
- 3 garlic cloves, minced
- 4 cups sliced crimini mushrooms (300 grams)
- 1.5 tbsp minced fresh rosemary
- 2 tbsp nutritional yeast
- 1.5 tbsp low-sodium tamari (soy sauce)
- 1/2 tbsp cornstarch
- 1 & 1/4 cup vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper & kosher salt, to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Crimini mushrooms (4 cups)
- Kale, fresh (1 cup)
- Rosemary, fresh (1 1/2 tbsp)
- Sweet onion (2 cups)
- Canned Goods
Vegetable broth (1 1/4 cup)
- Condiments
- Tamari, low-sodium (1 1/2 tbsp)
- Cooking & Baking
- Black pepper & kosher salt, Freshly ground (1)
- Cornstarch (1/2 tbsp)
- Garlic cloves (3)
- Nutritional yeast (2 tbsp)
- Olive oil, extra virgin (1/2 tsp)
- Pasta & Grains
- Millet (1/2 cup)
Preparation
Read recipe preparation on ohsheglows.com
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Published February 26, 2012 (12 months ago).
24 people saved this recipe.
