Millet, mushroom and shrimp bowl

Prep 15 min
Total 45 min
Serves 4

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Ingredients

1 cup
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
1/2 tsp
350 g
frozen medium cooked shrimp, thawed
1 1/2 cups
snap peas, trimmed and sliced diagonally
1 tbsp

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.

 

Nutrition

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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Chatelaine Quickies: Shrimp and feta linguine

Issue: March 2018

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Photo credit: Photo, Erik Putz.

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