1 c. dry millet2 c. vegetable stock1 tsp. butter or olive oil1 lb. Brussels sprouts, trimmed and halved or quatered1/2 red onion, thickly sliced3 c. sliced mushrooms (I used cremini)1/4 c. half and half1/4 c. vegetable stock2 tbsp. lemon juice2 sprigs fresh thyme1/2 c. shredded Swiss or Gruyere cheeseKosher salt and black pepper
Heat a medium pot over medium-low, add millet and toast for 2-3 minutes.Add 2 c. stock, turn to high, bring to a simmer then reduce heat to low, cover and cook millet until all liquid is absorbed, about 15 minutes. Turn heat off and leave covered on the stove.Add butter to a large saute' pan over medium-high, add Brussels sprouts and onions, season with salt and pepper.Saute' for 5 minutes, stirring frequently.Add mushrooms and continue to stir, after mushrooms have let go of their liquid and begin to caramelize, add half and half and thyme, stir and turn heat off, taste and adjust seasonings. Transfer millet to a serving bowl, toss with lemon juice and fluff with a fork, add up to 1/4 c. stock if millet seems too dry.Add vegetable mixture, stir gently to combine.Top with shredded cheese.