Millet Polenta with Sautéed Vegetables Recipe

Millet Polenta with Sautéed Vegetables

Coconut Free

Sugar Free

Gluten Free

Nut Free

Legume Free

Seed Free

Egg Free

Vegetarian

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Description

Millet is a highly nutritious, gluten-free ancient grain that is also a resilient low-water, drought-tolerant crop. It has a mild nutty flavor and is super versatile and easy to prepare. This version adds butter and Parmesan to the millet and then pairs it with garlicky sautéed mushrooms and broccoli, but feel free to substitute with your favorites. It’s a simple, healthy, and delicious weeknight side dish with minimal hands-on time.

Serves

Total Time

50 minutes

Ingredients

1 cup Natural Grocers® Brand Bulk Organic Millet

3 cups organic vegetable or chicken stock

2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil

2 cups chopped organic mushrooms of your choice

2 cups chopped organic broccoli

2 organic garlic cloves, minced

1⁄4 cup Natural Grocers Brand Organic Parmesan Cheese Shreds

2 tablespoons organic butter

Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

Directions

Toast the millet in a medium saucepan over high heat, stirring constantly to prevent burning, for about 5 minutes, or until the millet is aromatic.
Remove millet from the heat and pour into a fine mesh strainer. Rinse under cold water while running your hands through the millet for about 1 minute, or until the water runs clear. Place the millet back into the saucepan and add the stock. Bring to a boil over high heat, reduce heat to low, cover and simmer for about 40 minutes, or until all of the stock has been absorbed.
About 20 minutes before the millet has finished cooking, place a skillet over medium to medium-high heat and add the olive oil. Swirl to coat the pan. Add the mushrooms and sauté for 6-8 minutes, or until the liquid has evaporated and the mushrooms are beginning to brown.
Add the broccoli and sauté for about 3 minutes, or until desired doneness. Add the garlic and cook an additional 2 minutes, stirring frequently. Season to taste with salt and pepper. Remove from the heat, cover, and set aside.
When the millet is done, take it off the heat and add ½ teaspoon each salt and pepper, the Parmesan cheese, and the butter and stir until incorporated. Scrape into an 8-inch square pan and smooth the top with a wet spatula. Let sit for about 10 minutes, allowing the millet to set.
Cut the millet into six pieces, plate, and top with sautéed vegetable and a sprinkle of Parmesan cheese before serving.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
268 kcal	26 g	11 g	13 g	2 g

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