Gluten-Free Millet And Shiitake Mushroom Pilaf

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 ½ cups millet, rinsed and drained

1 ½ Tablespoons unrefined cold-pressed olive oil

1 large onion, diced

1 clove garlic, finely chopped

8 ounces shiitake mushrooms, stems removed, caps wiped clean with a damp paper towel and chopped into 1 –inch pieces (you can use any mushroom, but shiitakes are so much more nutritious!)

3 1/3 cups water or homemade chicken stock (use 3 1/2 cups liquid if you’re NOT going to eat it right away since the millet will dry up as it sits)

1 ¼ teaspoon sea salt

a little chopped parsley or shaved parmesan cheese for garnish (optional)

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