Jan 31, 2018Chatelaine
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.
NutritionCalories 416, 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