Soft millet, chewy lentils, and crispy-edged roasted oyster mushrooms are tossed with a thyme-laced vinaigrette for a one-bowl meal that’s elegant enough for company. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.
YIELD: SERVES 4
MILLET AND MUSHROOMS
1 cup uncooked millet
1¼ lb. oyster mushrooms, torn into bite-size pieces (5½ cups)
1 medium red onion, sliced (1½ cups)
4 tsp. olive oil
2 Tbs. fresh thyme
1 15-oz. can lentils, rinsed and drained
½ cup tamari-flavored roasted pumpkin seeds, optional
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 Tbs. pure maple syrup
1 Tbs. low-sodium soy sauce
1 Tbs. fresh thyme, or 1 tsp. dried thyme
1 clove garlic, minced (1 tsp.)
½ tsp. Dijon mustard
- Preheat oven to 425°F. Coat large baking sheet with cooking spray.
- To make Millet and Mushrooms salad: Bring 2½ cups water to a boil in medium saucepan. Add millet; reduce heat to medium-low. Cover, and simmer 15 to 20 minutes, or until millet has softened and absorbed all liquid. Lightly fluff with fork.
- Meanwhile, spread mushrooms and onion on prepared baking sheet. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper, if desired, and toss to coat. Roast 20 minutes, or until mushrooms are browned.
- To make Dressing: Whisk together all ingredients in small bowl.
- Stir lentils and half of Dressing into millet. Divide among bowls, top with roasted mushrooms and onion, and drizzle with remaining Dressing. Sprinkle with pumpkin seeds, if using.
30 MINUTES OR LESS
Protein: 18 g
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 67 g
Cholesterol: 0 mg
Sodium: 264 mg
Fiber: 16 g
Sugar: 8 g