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

1. 1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don't burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
2. 2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and saute for about 5 minutes.
3. 3. Add the sliced mushrooms and saute for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
4. 4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

millet, extra virgin olive oil, sweet onion, garlic, crimini mushrooms, fresh rosemary, yeast, tamari, cornstarch, vegetable broth, chopped kale, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/cozy-millet-bowl-with-mushroom-gravy-and-kale-51789391 (may not work)