Recipe by Diana Adcock
This recipe is posted by request. Original poster is Steve Brill.
Top Review by cpenner
I made this recipe with a few adjustments: I cut back on the oils, I used Bragg's Liquid Aminos instead of soysauce, I added chickpeas so I could make this a one-dish meal, and I left out the amaranth, replacing it with more millet. It smelled wonderful while cooking. It tasted fine, but somewhat bland and dry. Maybe this is partly my fault for reducing the flavourful oils. However, I would not hesitate to make it again. I would just use vegetable broth instead of water to give it more flavour, and I would increase the herbs. It would probably be better as a side dish. Must say, though, that the mushrooms were delicious -- maybe I will make just the mushrooms to eat on their own!
- 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 See How It's Made
- 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.