Millet with Mushrooms and Thyme

Millet is a gluten-free grain commonly used in the arid and semi-arid regions of the world. It is also popular through Western India, Russia and China where it's eaten either sweet with milk and sugar or savory accompanied with meat or vegetables.

Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. It contains about 11% of protein by weight.


MILLET WITH MUSHROOMS AND THYME

1 cup millet
2.5 cups water or stock (any kind)

1 large onion - chopped
2 cups mushrooms - sliced (if you love them as much as I do, feel free to use more)
4-6 Tbs Fresh Thyme
2 Tbs Olive Oil
Tamari or Soy Sauce to taste

1. Place millet in water or stock. Bring to boil, lower the heat and simmer covered for 30-40 minutes, until tender. Add little bit extra water if needed.

2. Once the millet cooks for about 20 minutes, start preparing the veggies. Heat the oil in non-stick pan. Add onions, mushrooms, and thyme. Saute until the vegetables became tender and fragrant.

3. Stir the cooked millet in the vegetables. Add little bit of Tamari or Soy sauce to taste.

This dish beautifully combines the taste and aroma of mushrooms and thyme. It can be used as a main dish accompanied with greens or a side. Will make 4-6 servings.