Plant based // Gluten Free // Zero Waste // Season: winter // Reheats well
A fan of sweet desserts? Try this Flaxseed Porridge with Rhubarb Apple Ginger Jam instead!
Millet & Mushroom Breakfast Risotto
2017-09-11 15:16:06
Serves 1
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- Sliced button mushrooms
- 1 cup of cooked millet
- 2 cloves of garlic
- Chopped basil & parsley
Sauce
- Unsweetened almond milk
- 3 TBS nutritional yeat
- 1 TBS mustard
- Juice from ยฝ lemon
- Salt and pepper to taste
Instructions
- Heat some extra virgin olive oil in a pan on med-high heat, add garlic and cook until fragrant
- Add mushrooms and cook until browning (while they cook put all the sauce ingredients in a jar and shake)
- Add millet and herbs and cook for 30 seconds
- Add the sauce, reduce heat to med-low and simmer until sauce thickens
- Serve with vegan parmesan cheese and fresh herbs
Notes
- I pre-cook millet in big batches and keep it in single serves in the freezer, you can then add it to meals like this quickly.
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One Comment
Matt
Risotto for breakfast mmm