janet @ the taste space

Millet Bowl with Rosemary Mushroom Gravy and Kale

In Garden, Mains (Vegetarian) on March 27, 2012 at 5:53 AM

Here today, gone tomorrow.

A high of 22°C on Sunday, but only a high of 3°C yesterday. Ouch!

Let me share with you something that will not be disappearing so fast… my lovely surprise from the garden:

KALE! My kale is back! I swear, it is almost bigger than when we harvested it in the fall and it is not even April yet. I thought we had removed the roots, too, but I guess not, because little kale plants are popping up all over the garden. The Vates Blue Curled Kale is definitely a keeper. 🙂

Sadly, the kale will be our legacy gift as we won’t be able to enjoy it this summer (moving!), although I may be able to eat baby kale salads before we leave.

Now, the question for the gardeners out there. What is this plant? Is it a beet?

Last year, Rob and I diligently watered a plant all summer, thinking it was kohlrabi. We waited until the plant was nice and big because we thought it was a root vegetable. I eventually pulled it out to see what magical vegetable was hidden underneath….. except there was nothing there. We had been watering a weed!! We were very sad. But this doesn’t look weed-like to my virgin garden eyes (too pretty, no?)… and I don’t want to pull it out yet. We planted heirloom beets and kohlrabi in that area last year but nothing really grew. Our chioggia beets were gourmet: baby beets, not more than an inch in diameter in the fall (hehe). Please let me know if you have any ideas because it doesn’t really look beet-like or kohlrabi-like to me.

Back to the kitchen: Once I had the energy to cook after returning from Vancouver, the cold weather had me wanting a warming and comforting savoury dish. Angela’s Cozy Millet Bowl certainly hit the spot. Filled with sauteed rosemary mushrooms and kale overtop millet, this tasted rich without any heaviness. My changes were simmering the millet in broth, omitting the oil (since I was using a nonstick pan), decreasing the rosemary (just because I didn’t want to pick my plant clean), decreasing the tamari (1 tbsp of tamari is salty enough with the broth) and omitting the cornstarch. It wasn’t thick and creamy like a typical gravy but it was rich and savoury without hurting my belly (no grease, please). If you like a thicker sauce, add the cornstarch. I loved the thinness so that it trickled down to coat the millet. The worst part about this recipe? I wish I had made more!

Anyways, please help me with my garden query… else I may just rip it out in a month due to curiosity. Unless you tell me it is a weed, and I will rip it out tomorrow. 😉

Millet Bowl with Rosemary Mushroom Gravy and Kale

This is my submission to Ricki’s Weekend Wellness and to this week’s Weekend Herb Blogging, hosted by Terry.

Millet Bowl with Rosemary Mushroom Gravy and Kale
Adapted from Oh She Glows

1/2 cup uncooked millet, rinsed (or your favourite grain-quinoa, rice, etc)
1 cup vegetable broth
1 large onion, chopped (2 cups)
3 garlic cloves, minced
2 cups sliced crimini mushrooms (227 grams, 1 pack)
1 tbsp minced fresh rosemary
2 tbsp nutritional yeast
1 tbsp low-sodium tamari (or soy sauce)
1.25 cups vegetable broth
1 cup kale, stemmed and thinly sliced (5-6 leaves of dinosaur kale)
Freshly ground black pepper and kosher salt, to taste

1. Place a  medium saucepan over medium heat. Add the rinsed millet and toast until fragrant, around 5 minutes. Add vegetable broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes without lifting the lid. The water should all be absorbed. Set aside.

2. Meanwhile, in a large nonstick skillet, place over medium heat. Add the onions and saute until beginning to soften, around 5 minutes. Sprinkle with salt and add garlic. Stir until garlic is fragrant, around 3 more minutes.

3. Add the mushrooms and saute for 12 more minutes, stirring occasionally so they don’t stick. Cook until mushrooms have released their juices. Add the rosemary, nutritional yeast and tamari. Stir to combine and saute for another minute.

4. Deglaze your pan with the vegetable broth. Stir in the kale and cook until the kale is a nice green and slightly wilted.

5. Serve mushroom mixture overtop millet.

Serves 2-3.

  1. Mmm, I love me a good hearty vegan bowl! Using rosemary and nutritional yeast to flavor a mushroom saute sounds like a splendid idea.

  2. This looks so earthy and delicious! I can almost smell it 🙂

  3. That is hilarious about watering the weed. That sounds exactly like something I would do. Congrats on the kale!!! It’s very pretty. And this dish is wonderful. I have some millet that I need to use. I’m in the process of trying to figure out a system to organize my grains and beans in an attractive manner but so far no luck.

  4. It’s not winter here, but that bowl still looks fabulous. I love the rosemary in it – especially against the kale and earthy mushrooms. This may be dinner tonight! 🙂

  5. Oh my, happy moving whenever that day comes! I recently did spring cleaning in my room/kitchen/car, and I found about 10 things I thought I had lost forever.
    No idea on the mystery plant. Let us know what you find out!
    And I just made a stewy something with mushrooms tonight! Will be trying this recipe soon.

    I need to visit you guys, btw. All of your food (as always) plus the description of your little neighborhood, and one glance at your prodigious mason jar bulk collection and I fell in love.

    • You are too funny… Rob and I finally unpacked some boxes that we hadn’t even opened from when we moved here last year! Of course, it was to go through them to see what we could donate… but then I discovered a new nonstick pan! And a new ladle! We were definitely keeping those. 😉

      But seriously, if you are ever in Toronto, definitely shoot me an email and we’ll meet up. 🙂

  6. Hmm the plant does look pretty beet-like to me…but I rarely eat beets, so you should NOT go by anything I say!

    This dish sounds so hearty…anything rosemary-full screams comfort to me! And comfort without all the calories is ALWAYS a good thing!

  7. I’ve grown plenty of beets before, so you can rest assured that your mystery plant isn’t a beet. It is, however, a member of the cabbage family; I just can’t track down which one! It does look a lot like kohl rabi, and it could just be that the weather has been too warm for it to ‘bulb’. I think you’d find that it would taste like redbor or red russian kale if you cooked it. 🙂

  8. this is so much fun.. trying to track down the mystry plant:) we have one growing between our lowers too, i think its some other flower. waiting for some warm up to see what things pop up!
    this is the kind of bowl hubbs would love for his office lunch.

  9. This looks so delicoius and comforting! Hurray for the kale coming back!

  10. […] first stop is in Canada… i’ve been “visiting” Janet of the Blog “The Taste Space” …and she delighted me with a very healthy and tasty dish…Millet bowl with rosemary […]

  11. came over from ren’s at fabulicious food! this looks gorgeous! this actually looks like something I often have on nights when I just want a light vegetarian dinner, but usually over rice. millet sounds like a good idea, its earthier flavours and fluffy texture will go well with the savoury vegetables, might just do that tonight!

    oh and congrats on getting your kale back (:

  12. […] Hint 3: I’ve already told you I’ve grown this before… […]

  13. […] After a trip to Vancouver, Janet joined in again, this time with a Millet Bowl with Rosemary Mushroom Gravy and Kale. I love how earthy and rich the mushrooms looked in this sauce and Janet also posted a lovely proud […]

  14. […] back when, in his granola-making days, he bought millet for granola.  Instead, the millet made its way into savoury […]

  15. This looks sooo good, I shouldn’t be looking at this when I’m hungry!

  16. […] when my kale over-wintered, and when it returned the following spring with […]

  17. […] overnight oat parfaits to me. My favourites so far have been her Creamy Mushroom Tomato Pasta, Millet Bowl with a Mushroom Gravy and Kale, Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce, Garlic-Roasted Chickpeas in a […]

  18. […] I have shared a few recipes with it, I loved it most of all popped and found in granola. This time, I was intrigued by Meghan […]

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