Creamy Millet With Roasted Portobellos
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Millet2.5 cups
Milk1 tsp
Nutmeg (freshly grated)2 tbsps
Thyme Leaves (fresh)1 cup
Gorgonzola (crumbled)2 tbsps
Extra-Virgin Olive Oil2 tbsps
Balsamic Vinegar (white)2 tsps
Herbes De ProvenceDirections:
1
Preheat the oven to 400°F
2
Rinse and drain the millet
3
Put it in a heavy pot (enameled cast-iron, if you have one)
4
Add the milk, 2 cups water, and a big pinch of salt
5
Stir
6
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
7
Stir in the nutmeg and thyme and cook another 3 minutes
8
The consistency should be like that of a soft polenta with some millet nuggets in it
9
If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks
10
Stir in both cheeses, taste, and add salt and pepper, if desired
11
Turn off the heat and leave the lid ajar
12
In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt
13
Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing
14
Put the mushrooms on a rimmed baking sheet, stem side up
15
Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes
16
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
17
To serve, place a generous scoop of the cheesy millet on each plate
18
Top with a portobello, some roasted kale, some Pecorino, and serve
19
Preheat the oven to 400°F
20
Rinse and drain the millet
21
Put it in a heavy pot (enameled cast-iron, if you have one)
22
Add the milk, 2 cups water, and a big pinch of salt
23
Stir
24
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
25
Stir in the nutmeg and thyme and cook another 3 minutes
26
The consistency should be like that of a soft polenta with some millet nuggets in it
27
If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks
28
Stir in both cheeses, taste, and add salt and pepper, if desired
29
Turn off the heat and leave the lid ajar
30
In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt
31
Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing
32
Put the mushrooms on a rimmed baking sheet, stem side up
33
Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes
34
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
35
To serve, place a generous scoop of the cheesy millet on each plate
36
Top with a portobello, some roasted kale, some Pecorino, and serve