Millet with Brussels Sprouts, Creamed Mushrooms and Sage


Millet with Brussell SproutsIngredients

  • 1 cup millet 
  • 2 Tbs. extra virgin olive oil, divided 
  • 1 lb. Brussels sprouts, trimmed and cut into halves or quarters
  • 1 onion, sliced 
  • Salt and pepper to taste 
  • 12 to 16 oz. mushrooms, sliced
  • ¼ cup half-and-half 
  • 1 Tbs. sage, minced
  • 3 Tbs. lemon juice


  1. Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 6 minutes. 
  2. Add 2 cups of water bring to a boil; cover and simmer until the liquid is almost absorbed, 20 to 25 minutes.
  3. Let rest, covered, for 5 minutes; uncover and fluff with a fork. 
  4. Heat 1 tablespoon oil in a large skillet over medium high heat. 
  5. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. 
  6. Heat remaining oil in skillet, add mushrooms, salt and pepper; cook until mushrooms are golden and liquid evaporates, about 5 minutes. 
  7. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes. 
  8. Add to bowl with Brussels sprouts; add cooked millet and lemon juice.  
  9. Season with salt and pepper if desired.  

Top with chopped walnuts to add crunch.  Walnuts also add protein for a vegetarian meal.  

This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.