Millet And Mushroom Salad

Millet And Mushroom Salad

Serves 4
30 minutes or fewer

For an easy, elegant way to enjoy oyster mushrooms from the farmers’ market, this bowl is the ticket. Leftovers can be eaten as a cold salad the next day. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.

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Ingredients:

1 cup uncooked millet
1¼ lb. oyster mushrooms, torn into bite-size pieces (5½ cups)
1 medium red onion, sliced (1½ cups)
4 tsp. olive oil
2 Tbs. fresh thyme
1 15-oz. can lentils, rinsed and drained
½ cup tamari-flavored roasted pumpkin seeds, optional

Dressing
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 Tbs. pure maple syrup
1 Tbs. low-sodium soy sauce
1 Tbs. fresh thyme, or 1 tsp. dried thyme
1 clove garlic, minced (1 tsp.)
½ tsp. Dijon mustard

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Directions:

Preheat oven to 425°F. Coat large baking sheet with cooking spray.

To make Millet and Mushrooms Salad: Bring 21/2 cups water to a boil in medium saucepan. Add millet; reduce heat to medium-low. Cover, and simmer 15 to 20 minutes, or until millet has softened and absorbed all liquid. Lightly fluff with fork.

Meanwhile, spread mushrooms and onion on prepared baking sheet. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper, if desired, and toss to coat. Roast 20 minutes, or until mushrooms are browned.

To make Dressing: whisk together all ingredients in small bowl.

Stir lentils and half of Dressing into millet. Divide among bowls, top with roasted mushrooms and onion, and drizzle with remaining Dressing. Sprinkle with pumpkin seeds, if using.