I have a recent love affair with Millet and have been using it in many different ways including the one presented here. I have always loved Mushrooms and Pesto so it was just a matter of time before they all became friends.
The millet is easy to cook, you can pour one cup into a pan with a teaspoon of coconut oil and water (I also add garlic and onions at this point), keep it on the heat for thirty seconds or so and then add 2 cups of water (it’s one cup grain to two cups water). Bring to the boil and then simmer for about 10-15 minutes (the millet will soak up the water and become fluffy).
In another pan start of in the same way – water, coconut oil and garlic, but no need for more onion unless you feel inclined to do so and add the baby button mushrooms, pesto and any vegetables you come across to make it a veg fest, I used a low heat at this point and whilst all that was going on I simply made a simple salad and placed that into the bowl.
Once the millet is cooked add it to your pesto, mushroom, veg fest mix and stir. Once stirred add to your raw simple salad and YUMMY.