Millet, mushroom and shrimp bowl
0
- Prep Time15 mins
- Total Time45 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
1 cup millet
3 tbsp canola oil, divided
1 225-g pkg shiitake mushrooms, thinly sliced (4 cups)
1 small onion, finely chopped
2 garlic cloves, minced
2 1/2 cups mushroom vegetable broth
1 tbsp chopped thyme
1/2 tsp salt
1/2 tsp pepper
350 g frozen medium cooked shrimp, thawed
1 1/2 cups snap peas, trimmed and sliced diagonally
1 tbsp lemon juice
Instructions
TOAST millet in a large non-stick frying pan over medium-high, stirring often, until seeds start to brown, about 4 min. Transfer to a bowl.
HEAT 2 tbsp oil in the same pan. Add mushrooms and cook until tender, about 3 min. Push to sides of pan.
ADD remaining 1 tbsp oil, onion and garlic to pan. Cook until onion is softened, 3 min. Stir in millet, broth, thyme, salt and pepper. Bring to a boil, cover, then reduce heat to medium-low. Simmer until liquid is almost absorbed, about 20 min.
STIR in shrimp and snap peas. Remove from heat and keep covered for 10 min. Divide among bowls and sprinkle with lemon juice and more pepper, if desired.
Chatelaine Quickies: Shrimp and feta linguine
Nutrition (per serving)
Calories 416, Protein 26g, Carbohydrates 47g, Fat 14g, Fibre 7g, Sodium 840mg.
Excellent source of vitamin B12.