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Millet, mushroom and shrimp bowl Recipe

Millet, mushroom and shrimp bowl
Source: Chatelaine

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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

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A recipe from Chatelaine

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