Creamy Millet with Roasted Portobellos

Ingredients

  • 1 cup millet
  • 2 ½ cups milk
  • Sea salt and freshly ground pepper
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons fresh thyme leaves
  • ½ to ¾ cup grated Pecorino cheese, plus more for garnish
  • ¼ cup crumbled Gorgonzola
  • + 6 more ingredients
    • 4 portobello mushrooms, stemmed
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons white balsamic vinegar
    • 2 teaspoons herbes de Provence
    • 1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped
    • Pinch of red pepper flakes (optional)

1. Preheat the oven to 400°F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bo...

View full recipe at SpringPad

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