Ingredients
- 1 tab. olive oil
- 1 tab. butter, unsalted
- 1 shallot or 1/2 small white onion, diced
- 3 fresh thyme sprigs, chopped
- 2 garlic cloves, minced
- 1/2 cup green peas, thawed
- 1 1/4 cups button mushrooms, thinly sliced
- 1 cup hulled millet(arborio rice or quinoa can be subbed)
- 3 cups vegetable broth
- 1/4 cup white wine, optional or sub 1/4 cup vegetable broth w/1 tab. white wine vinegar
- 1/4 cup pecorino romano cheese, shredded or parmesan
- 2 cups or more of fresh baby spinach
- fresh parsley to serve
- salt and pepper to taste
Preparation
- Add oil to a large skillet or dutch oven and bring to medium heat; add shallots and garlic and cook until translucent, about 3 minutes. Add mushrooms , fresh thyme and millet and stir to coat with oil and cook 1 minute. Add white wine and let millet and mushrooms absorb the white wine while it cooks off, 2 to 3 minutes. Add 1 cup of vegetable broth and stir. The millet will absorb the stock after 10 minutes. Once it does, add another 1 cup of stock to the pot and stir. Continue cooking, stirring every couple of minutes, until the millet is almost completely cooked through(18 to 20 min.). Add more broth as necessary. When millet is cooked, reduce heat to low and add butter and stir, then stir in cheese , green peas and spinach. Cover and let spinach wilt for 2-3 minutes. Stir again. Garnish with chopped parsley and salt and pepper to taste.
Categories
- Dinner
- Lunch
- Side Dish
- Grain
- Vegetable
- Gluten Free
- Vegetarian
- GI
- MHealthy