Ingredients:
6 cups quartered small mushrooms
2 tablespoons soy sauce
1 teaspoon garlic, minced
1 teaspoon ground sage
2 tablespoons olive oil, divided
1 tablespoon sesame oil, divided
1 3/4 cups millet
1/4 cup amaranth
3 3/4 cups water
2 tablespoons tamari or 2 tablespoons dark soy sauce
1 teaspoon hot pepper sauce, like tabasco
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1 teaspoon dried savory
Directions:
In a large saucepan over medium heat cook the mushrooms with 1 T.
olive oil and 1/2 t.
sesame oil.
Add the soy sauce, garlic and sage.
Mix well and reduce heat, simmering until almost all the liquid is cooked off.
Set aside.
Meanwhile, heat the remaining oil’s in a large skillet over medium heat.
Add the millet and amaranth and cook, stirring often until coated and fragarant-4-6 minutes.
Add the remaining ingredients, including the prepared mushrooms.
Bring to a boil, reduce heat and simmer covered until all the liquid is absorbed and the millet is tender, around 45 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.