4
1 rating

Brussels Sprouts with Millet and Mushrooms

Whole Foods Market

Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster, or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts.

Ingredients

  • 1 Cup millet
  • 1 1/2 Tablespoon olive oil, divided
  • 3/4 Pounds Brussels sprouts, trimmed and roughly chopped
  • 1/2 yellow onion, sliced
  • Salt and pepper, to taste
  • 3 Cups sliced mushrooms
  • 1/4 Cup half-and-half
  • 1 Tablespoon chopped fresh sage
  • 2 Tablespoons lemon juice

Directions

Toast millet in a medium pot over medium-high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add Brussels sprouts, onions, salt, and pepper and cook until golden, about 5 minutes. Heat remaining 1 tablespoon oil in skillet, add mushrooms; cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, and then toss.

Nutritional Facts
Servings6
Calories Per Serving245
Total Fat6g10%
Sugar6gN/A
Saturated2g8%
Cholesterol4mg1%
Protein6g12%
Carbs40g13%
Vitamin A36µg4%
Vitamin B60.3mg15.4%
Vitamin C52mg86%
Vitamin E1mg6%
Vitamin K127µg100%
Calcium65mg7%
Fiber6g24%
Folate (food)70µgN/A
Folate equivalent (total)70µg17%
Iron2mg13%
Magnesium60mg15%
Monounsaturated3gN/A
Niacin (B3)2mg11%
Phosphorus149mg21%
Polyunsaturated1gN/A
Potassium343mg10%
Riboflavin (B2)0.2mg10.1%
Sodium560mg23%
Thiamin (B1)0.2mg16%
Zinc0.9mg6.3%