Millet, mushroom and shrimp bowl Recipe

Name: Millet, mushroom and shrimp bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup millet; 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 salt; 1/2 tsp pepper; 350 g frozen medium cooked shrimp, thawed; 1 1/2 cups snap peas, trimmed and sliced diagonally; 1 tbsp lemon juice

Ingredients

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

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 4 servings

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.

Dinner