Millet with Ginger Shiitake Mushrooms and Corn
Elevate your weeknight dinners with this Millet with Ginger Shiitake Mushrooms and Corn, a wholesome and vibrant dish bursting with flavor and texture. Featuring nutty millet as the base, this recipe is brought to life with earthy shiitake mushrooms, sweet corn kernels, and the warm zing of fresh ginger. Sautéed in olive oil and seasoned with soy sauce and black pepper, the dish is perfectly balanced and finished with a sprinkle of toasted sesame seeds and green onions for a fresh, aromatic touch. Ready in just 40 minutes, this gluten-free and plant-based recipe is both hearty and healthy, making it an ideal choice for a nourishing meal. Serve it as a satisfying main or a versatile side to pair with your favorite entrees. Perfect for busy weeknights or meal prep, this one-pot meal is as easy to make as it is delightful to eat!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 0.5 teaspoon salt
- 8 ounces shiitake mushrooms
- 1 tablespoon fresh ginger
- 1 cup corn kernels
- 2 tablespoons olive oil
- 1.5 tablespoons soy sauce
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.25 teaspoon black pepper
Instructions
Rinse the millet thoroughly in cold water using a fine mesh sieve.
In a medium saucepan, combine the millet, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the millet is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside.
Wipe the shiitake mushrooms clean with a damp cloth and remove the stems. Slice the caps thinly and set aside.
Peel and finely grate the fresh ginger. Thinly slice the green onions, separating the white and green parts.
In a large skillet, heat the olive oil over medium heat. Add the grated ginger and the white parts of the green onions. Sauté for 1-2 minutes, until fragrant.
Add the sliced shiitake mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Stir in the corn kernels and cook for another 2-3 minutes, until the corn is heated through and slightly caramelized.
Reduce the heat to low and add the soy sauce and black pepper. Stir to combine, ensuring the vegetables are evenly coated.
Add the cooked millet to the skillet, mixing well to incorporate all the ingredients. Cook for 2-3 more minutes to warm through.
Transfer the dish to a serving bowl and garnish with the green parts of the green onions and toasted sesame seeds.
Serve warm as a standalone dish or alongside other entrees. Enjoy!
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 17.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
