canola oil, divided
1 225-g pkg
shiitake mushrooms, thinly sliced (4 cups)
onion, finely chopped
garlic cloves, minced
2 1/2 cups
mushroom vegetable broth
frozen medium cooked shrimp, thawed
1 1/2 cups
snap peas, trimmed and sliced diagonally
- 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.
Protein 26 g
Carbohydrates 47 g
Fat 14 g
Fibre 7 g
Sodium 840 mg
Excellent source of vitamin B12
Chatelaine Quickies: Shrimp and feta linguine