Mushrooms are a source of vitamin D, which is linked to a sunny mood. Underappreciated millet (a whole grain) provides protein, B vitamins, calcium, iron, potassium and zinc. The millet may look a bit wet at the 20-minute mark, but if you let it rest, covered, for 10 minutes, it should absorb the excess liquid. Add golden raisins to the millet for a flavor boost.
• 1 cup raw millet
• 3 cups vegetable broth (or water)
• ¾ teaspoon salt, divided
• 4 tablespoons olive oil, divided
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• 2 large cloves garlic, chopped
• ⅛ teaspoon pepper
• 4 portobello mushrooms, stems removed
• 1 bunch lacinato kale, stems removed, leaves thinly sliced
• Pinch of crushed red pepper flakes
• 2 tablespoons chopped chives, for garnish
• 2 tablespoons sliced almonds, for garnish
1. Preheat oven to 400°. In a dry, 2-quart saucepan, toast millet over medium heat for about 4 minutes, until fragrant and golden. Be careful not to burn.
2. Stir in broth and ½ teaspoon salt. Bring to a boil. Once boiling, add 1 tablespoon olive oil and decrease heat to low to simmer. Cover, and simmer until millet absorbs liquid, 15–20 minutes. Stir occasionally to be sure it’s not sticking to the bottom. Remove from heat, taste for seasoning and allow to sit for 10 minutes, covered, before fluffing.
3. In a small bowl, combine vinegar, honey, garlic and 2 tablespoons olive oil. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Brush mushroom caps on both sides with dressing. Arrange stem side down in a baking dish, and roast for 15 minutes.
4. Toss kale with remaining dressing and 1 tablespoon oil. Remove mushrooms from oven, and flip them over. Fill each cap with the dressed kale, scattering excess greens around the baking sheet. Sprinkle with red pepper flakes. Return to oven; roast an additional 5–7 minutes.
5. To serve, place a generous scoop of millet on each plate, top with a full mushroom stuffed with plenty of kale, and garnish with chives and almonds.