4 Servings 50 min Cook
1 Cup Millet
10 Cup sliced Mushrooms
4 Cup, chopped Onions
4 Cloves, minced Garlic
8 Cup Vegetable Broth
1 1/2 Tsp Salt
1 1/2 Cup Water
1 Tbsp Nutritional Yeast
3 Tbsp Parsley
Preheat oven to 350F.
Line a baking sheet with parchment paper.
Prepare millet: In a pot or skillet, ‘toast’ the dry millet over medium heat for 4 mins or so, until it has a nutty aroma (this helps bring out the flavor as millet can be bland).
Now add water and bring to a boil, reduce heat to low, simmer, and cook for 20-25 mins, adding more water if necessary.
Fluff with fork and season well with salt.
Meanwhile, in a large pot over medium-low heat, add a bit of oil (~1 tsp) along with the chopped onion, and minced garlic.
Saute for about 5 minutes until transparent, stirring frequently.
Add sliced mushrooms and cook over medium heat for about 15 minutes until most of the water cooks off.
Stir in broth, along with seasonings (salt, pepper, nutritional yeast).
Add only about half of the salt to begin, adding the rest to taste right before serving.
Simmer over medium heat for about 5 minutes.
Scoop half of the mixture into a blender and blend until almost smooth (but still a bit chunky).
Add back into the pot.
Alternatively, you can use an immersion blender, but be sure to leave it nice and chunky.
Stir in cooked millet.
Season to taste and serve with a garnish of fresh parsley.