Millet Mushroom "Risotto" with Kale

Millet is a whole grain many recognize as an ingredient in birdseed. However millet is a wonderfully nutritious grain and a great source of fiber, magnesium, and antioxidants. Societies in India, China, South America, and Russia use millet as a common grain staple.

• 1 T olive oil

• 1⁄2 a small yellow onion, diced

• 2 cloves garlic, grated or minced

• 2 c sliced shiitake or button mushrooms

• 1 c hulled millet

• 3-4 c vegetable or chicken stock, or water

• 1⁄3 c white wine

• 1⁄2 c shredded parmesan

• 1 1⁄2 c baby kale, chopped (or power greens, spinach)

• 2 T butter

• Kosher salt and black pepper

In a medium saucepan, heat olive oil and cook onion and garlic gently to soften but not brown, about 3 minutes. Add millet and mushrooms and stir to coat with oil.

Increase the heat to high and add in the wine, stirring. When most of the wine has evaporated, lower the heat and add 1 cup of stock. Maintain a simmer and millet will begin to absorb the stock and soften. As liquid is absorbed, add some more, a 1⁄2 cup at a time.

Continue adding stock and stirring, cooking millet until it is soft and creamy, about 20 minutes.

Once millet is cooked, lower heat and stir in kale. Add parmesan and butter. Taste for salt and pepper and add if needed.