Mushroom Onion Herb Millet

Mushroom Onion Herb Millet is a perfect summer nights’ dinner. While the mushrooms are hearty and warm, the freshness of the herbs delight the summer taste buds. I imagine eating this dish al fresco with friends on a beautiful summer night. Although this has not happened yet, I’ve enjoyed this dish all the same with my husband at home.

I hope you enjoy this dish as well!

Millet

In case you are unfamiliar with millet, it is a gluten free grain. It is packed with whole grains, fiber, and protein. I would describe it as a mix of quinoa and rice, with a slightly nutty taste. The texture when cooked is a bit sticky, chewy & dense, but you fluff it with a fork. It’s mild enough in flavor where you can use it for a multitude of things. It’s great to use as oatmeal or in place of dishes where you would use rice or quinoa.

How To Make Millet

I use Arrowhead Mills Organic Whole Millet. Boil 2.5 cups of water (not 2 like the directions state) and then add in 1 cup of millet, and simmer covered for about 20 minutes. I find that using only 2 cups of water really sticks the millet to the bottom of the pan. Slightly fluff it up with a fork or just dump it in a larger bowl and mix it up depending on what you are using it for.

While we are talking millet, there is millet puffed cereal too.

I also buy this Arrowhead Mills Puffed Cereal Millet once in a while. It’s great with sliced bananas, banana milk (banana & water blended), almond or oat milk in it. If you have kids that want cereal every morning, try this healthier version with their favorite fruit. Drizzle in raw honey to sweeten it. You can find this much cheaper at your local grocery store, but just incase you can’t get it local, I linked it.

You can also use the puffed millet or arrowhead mills puffed rice for healthy rice crispy treats. There is pretty much a healthier substitute for everything. Majority of the time it tastes better too, since it’s in the purest form.

Mushroom Onion Herb Millet Ingredients

Serves 4 Large Servings or 6 Smaller Servings

• 1 cup dried Arrowhead Mills Organic Whole Millet
• 24 oz Organic Brown Mushrooms – you can halve this entire recipe for a smaller serving
• 1 yellow onion
• 1 bunch of organic parsley
• 1/8 cup packed of fresh dill
• Garlic Powder
• Olive Oil
• Himalayan Pink Salt
• Ground Pepper

Mushroom Onion Herb Millet Instructions

1. Preheat the oven to 375.
2. Wash & quarter the mushrooms. Place the mushrooms in a large bowl and drizzle with olive oil and a good dose of garlic powder. Toss to coat. Place on a baking sheet lined with baking paper and place the pan in the preheated oven for 15 minutes. You don’t need baking paper if you have a ceramic baking sheet.
3. After the mushrooms are in the oven, bring 2.5 cups of water to a boil in a sauce pan on the stove. Once the water starts to boil, add in 1 cup of millet. Turn the heat down to low and cook covered for about 20 minutes until all the water is absorbed.
4. Meanwhile, chop up the onion in smaller, but chunky pieces. When the mushrooms have been in the oven for about 15 minutes, take the pan out, push the mushrooms to one side piled up and spread out the onions on the remaining part of the baking pan. You don’t need olive oil, just use a spatula to carefully move around the onions in the excess mushroom juice. Sprinkle the onions with garlic powder. Bake for about 15 more minutes. You want the onions to be cooked, but still slightly crunchy for a fresher taste.
5. When the onions go in the oven, wash, rinse and chop the parsley and dill. Chop the bottom chunk of stems off of the parsley leaving the top stems that are intertwined with the leaves. Chop a small chunk of dill off of the top of a bunch. Throw them both in a mesh strainer, rinse and drain well. Roughly chop them both.
6. Place the cooked millet and fresh herbs in a large bowl. Drizzle with olive oil, ground pepper, and a good pinch of salt depending on your salt preference. Stir well.
7. When the mushrooms and onions are cooked, take out and top with cracked pepper. Add the mushrooms and onions to the millet. Mix well, serve, and enjoy!

Mushrooms piled up mid-way through cooking and roughly chopped chunky onions added to the pan.

Comment below if you make this dish! It’s such a delicious fresh and filling meal. 💛🧡💚 Riane

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Mushroom Onion Herb Millet

Mushroom Onion Herb Millet is a perfect summer nights' dinner. While the mushrooms are hearty and warm, the freshness of the herbs delight the summer taste buds.

Print Recipe Pin Recipe

Total Time 50 mins

Servings 4

Ingredients

  

• 1 cup dried Arrowhead Mills Organic Whole Millet
• 24 oz Organic Brown Mushrooms – you can halve this entire recipe for a smaller serving
• 1 yellow onion
• 1 bunch of organic parsley
• 1/8 cup packed of fresh dill
• Garlic Powder
• Olive Oil
• Himalayan Pink Salt
• Ground Pepper

Instructions

 

• Preheat the oven to 375.
• Wash & quarter the mushrooms. Place the mushrooms in a large bowl and drizzle with olive oil and a good dose of garlic powder. Toss to coat. Place on a baking sheet lined with baking paper and place the pan in the preheated oven for 15 minutes. You don’t need baking paper if you have a ceramic baking sheet.
• After the mushrooms are in the oven, bring 2.5 cups of water to a boil in a sauce pan on the stove. Once the water starts to boil, add in 1 cup of millet. Turn the heat down to low and cook covered for about 20 minutes until all the water is absorbed.
• Meanwhile, chop up the onion in smaller, but chunky pieces. When the mushrooms have been in the oven for about 15 minutes, take the pan out, push the mushrooms to one side piled up and spread out the onions on the remaining part of the baking pan. You don’t need olive oil, just use a spatula to carefully move around the onions in the excess mushroom juice. Sprinkle the onions with garlic powder. Bake for about 15 more minutes. You want the onions to be cooked, but still slightly crunchy for a fresher taste.
• When the onions go in the oven, wash, rinse and chop the parsley and dill. Chop the bottom chunk of stems off of the parsley leaving the top stems that are intertwined with the leaves. Chop a small chunk of dill off of the top of a bunch. Throw them both in a mesh strainer, rinse and drain well. Roughly chop them both.
• Place the cooked millet and fresh herbs in a large bowl. Drizzle with olive oil, ground pepper, and a good pinch of salt depending on your salt preference. Stir well.
• When the mushrooms and onions are cooked, take out and top with cracked pepper. Add the mushrooms and onions to the millet. Mix well, serve, and enjoy!

Notes

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

 

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