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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amw Van
[email protected]Yum!
D Sherrell
[email protected]This is a keeper!
Md Lanju
[email protected]I'll be making this again!
Akhtar Akhtar
[email protected]This is the best!
GW TIKTOK YT
[email protected]Two thumbs up!
John Wadih
[email protected]Love it!
QASIM GAMER (BLOCH)
[email protected]Amazing!
Adiel Francis
[email protected]Would not recommend.
Samuel Wolff
[email protected]Could be better.
Sojibmia Mia
[email protected]Not bad.
Shahbaz Pardesi
[email protected]Meh.
Kim luster
[email protected]I had high hopes for this recipe, but I was disappointed with the results. The millet was undercooked and the portobellos were tough. The flavors were also not very well-balanced. I wouldn't recommend this recipe.
Kalo Dia
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning or a bolder sauce. The roasted portobellos were good, but the millet was a bit too bland.
David Leonard
[email protected]I'm not usually a fan of millet, but this dish changed my mind. The creamy texture and nutty flavor of the millet paired perfectly with the roasted portobellos and vegetables. It was a hearty and satisfying meal that I'll definitely be making again.
Samantha Sprecher
[email protected]This recipe was a bit more time-consuming than I expected, but the end result was definitely worth the effort. The roasted portobellos were especially flavorful and complemented the creamy millet perfectly. I'll definitely be making this dish again!
Ennywealth
[email protected]I was pleasantly surprised by how delicious this millet dish turned out. The roasted portobello mushrooms added a rich and savory flavor, while the creamy millet balanced it out perfectly. The tomatoes and spinach added a nice touch of freshness and
Kayla Mccorkell
[email protected]The creamy millet and roasted portobellos were a match made in heaven! The mushrooms were juicy and packed with umami, while the millet provided a creamy canvas for the flavors to shine. The addition of roasted tomatoes and spinach gave the dish a ni
Muhammad Said
[email protected]This millet dish with roasted portobellos was a delightful culinary journey. The millet was cooked perfectly, achieving a creamy and fluffy texture that complemented the earthy flavors of the portobello mushrooms. The roasted tomatoes and spinach add