Submitted by Trina H.
1 cup millet
1.5 tablespoons olive oil
3/4 pound Brussels sprouts – trimmed and roughly chopped
1/2 yellow onion – sliced
3 cups sliced mushrooms
1/4 cup cream (cashew sour cream from the party would be a great substitute!)
1 tablespoon fresh sage
2 tablespoons lemon juice (optional)
Toast millet in a medium pot over medium heat until golden brown. (3-5 minutes)
Add 2 cups water, bring to boil, cover, and simmer until liquid is absorbed (20-25 mins.)
Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat.
Add Brussels sprouts and onion to oil and cook to golden brown (5-ish minutes) and transfer to a large bowl.
Add remaining oil and mushrooms and cook until golden brown (5-ish minutes).