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.  

Our recipes 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.