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Creamy Millet with Roasted Portobellos

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Introduction

Creamy Millet with Roasted Portobellos offers a delightful blend of earthy millet grains and rich, umami-packed portobello mushrooms. This dish promises to deliver both nutritional benefits from whole grains and the satisfaction of savoring roasted vegetables.

Tips for this recipe

– Preheat your slow cooker or casseroayer ensuring even heat distribution.
– Toast mushrooms lightly before roasting to bring out their natural flavors.

Why you will love this recipe

This hearty and soulful dish combines the comfort of a creamy sauce with robust, nutritious millet. It’s perfect for those seeking wholesome, plant-based meals that don’t compromise on taste or texture. The blend of sweet and savory elements creates an irresistible culinary experience.

Ingredients

1 cup millet
2 1/2 cups milk
Sea salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons fresh thyme leaves
1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish
1/4 cup crumbled Gorgonzola
4 portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons herbes de Provence
1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped
Pinch of red pepper flakes (optional)

Adviced equipments

– Stand Mixer
– Food Processor
– Slow Cooker or Casserole Dish
– Roast Pan
– Large Pot or Saucepan
– Blender (Optional)
– Baking Sheet or Roasting Tray
– Measuring Cups & Spoons
– Strainer or Sieve (Optional)

History of the recipe

Creamy Millet with Roasted Portobellos has its roots in traditional, farm-to-table cooking. This dish embraces the simplicity and rustic charm associated with heartland cuisines. Its evolution is tied to the increased popularity of whole grains like millet, which have long been staples across various cultures for their health benefits and versatility in recipes.

fun facts about this recipe

1. Millet has a rich history as one of the world’s oldest cultivated crops, dating back over 4000 years to ancient civilizations like those in Africa and India.
2. Portobello mushrooms are not just delicious; they’re also eco-friendly, making them a sustainable choice for your meals. Their cultivation contributes significantly less carbon footprint compared to animal agriculture.
3. The combination of Pecorino and Gorgonzola cheese adds depth to the dish with its distinctive tangy flavor profile that perfectly complements the earthiness of millet and portobello mushrooms.

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Creamy Millet with Roasted Portobellos

Creamy Millet with Roasted Portobellos

amanda

Equipment

  • - Stand Mixer: Essential for blending millet grains to achieve a smooth texture.

  • - Food Processor: Useful for chopping portobello mushrooms and preparing finer textures of ingredients.

  • - Slow Cooker or Casserole Dish: Ideal for creating creamy dishes without direct heat management.

  • - Roast Pan: To roast portobello mushrooms and vegetables, enhancing their flavors before combining with millet.

  • - Large Pot or Saucepan: For cooking millet grains to the correct texture.

  • - Blender (Optional): Useful for an ultra-smooth consistency if desired in the recipe.

  • - Baking Sheet or Roasting Tray: For oven roasting ingredients like mushrooms and vegetables.

  • - Measuring Cups & Spoons: Crucial for accurate measurements of ingredients, especially water ratios for millet grains.

  • - Strainer or Sieve (Optional): Useful for achieving an extra smooth texture by straining excess liquid after cooking millet.

Ingredients

  • 1 cup millet

  • 2 1/2 cups milk

  • Sea salt and freshly ground pepper

  • 1/2 teaspoon freshly grated nutmeg

  • 2 tablespoons fresh thyme leaves

  • 1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish

  • 1/4 cup crumbled Gorgonzola

  • 4 portobello mushrooms, stemmed

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons white balsamic vinegar

  • 2 teaspoons herbes de Provence

  • 1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped

  • Pinch of red pepper flakes (optional)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

To serve, place a generous scoop of the cheesy millet on each plate. Top with a portobello, some roasted kale, some Pecorino, and serve.
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