Millet With Sautéed Kale and Mushrooms

Krista

Millet with sautéed kale and mushrooms is a delicious and nutritious recipe! Mushrooms are marinated, then sautéed with baby kale. Topped on a bed of fluffy and hearty millet!

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Cook Time 40

Total Time 40

Course Dinner

Ingredients

1 Cup Millet, cooked
5 oz. Package of Baby Kale
6 oz. Package of Baby Brown Pearl Mushrooms or Baby Bella Mushrooms, each sliced into 3 pieces

For The Marinade

1/4 Cup Olive Oil
1/3 Cup Balsamic Vinegar
2 Large Cloves of Garlic, minced
1/2 tsp Onion Powder
1/4 tsp Red Pepper Flakes
1/4 tsp Oregano
1/4 tsp Thyme
Salt, to taste

Instructions

Cook 1 cup of millet according to package directions. Make sure to season with salt!
In a medium bowl, mix together all of the ingredients for the marinade.
Place cut up mushrooms in marinade and mix together. Cover with plastic wrap.
If you have time, marinate mushrooms for as long as you can. But either way, make sure they are marinating for atleast 30 minutes. The longer you marinate them, the tastier!
In a large saute pan over medium high heat, add marinated mushrooms. Cook for about 10 minutes, covered.
Add kale to mushrooms and cover. Cook for another 5 minutes, until kale is wilted and tender.
To serve, place cooked millet in bowl, and top with sauteed kale and mushrooms.
Enjoy!!!