Millet, mushroom and shrimp bowl

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PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Millet, mushroom and shrimp bowl

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
  • 26 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 14 g,
  • Fibre
  • 7 g,
  • Sodium
  • 840 mg.
  • Excellent source of
  • vitamin B12
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