Author Notes
A delicious new combination of millet, Shitake mushrooms and kale, topped with cooked bacon! My family loves it and yours will too! —Ronna F
Ingredients
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1 cup
vegetable broth
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1/2 cup
millet
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4 ounces
trimmed and torn kale
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4 pieces
bacon, diced
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1 cup
sliced onion
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8 ounces
Shitake mushrooms
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2
cloves garlic, minced
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1 piece
(1/2-inch) fresh ginger, cut into thin slices
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1/2 teaspoon
salt
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1/4 teaspoon
ground black pepper
Directions
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In a large saucepan, bring vegetable broth to a boil. Add millet. Reduce heat to simmer. Cover and cook for 10 minutes.
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Stir in the kale. Cover and continue cooking for 12 minutes or until the kale and millet are tender.
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Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove cooked bacon to paper towels; drain, reserving about a tablespoon of the drippings.
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In the drippings, saute onions, mushrooms, garlic and ginger until onion is tender.
Stir the kale mixture into the mushroom mixture. Stir in the salt and pepper. Sprinkle with the bacon.
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