Ingredients
8oz button mushrooms, sliced
2 tsp minced garlic (about 2 cloves)
Juice of half a large lemon
3 tbsp of olive oil
Salt, to taste
1/2 cup of red onions, diced
3/4 cup (packed) of Italian parsley, chopped
1 1/2 cups of cherry tomatoes, halved
1 cup of millet, soaked with 1 cup of water (filtered) for at least 2 hours
1/2 tsp salt
2 cups of water (filtered)
Preparation
In a medium bowl, mix the mushrooms with the garlic, lemon juice, olive oil and salt. Set aside while they marinate. Mix the parsley, tomatoes and onions. Set aside. Drain the millet and in a medium saucepan, bring it to a boil with the two cups of water and 1/2 tsp of salt. Cover, lower the heat and simmer for 13-15 minutes. Once the water of the millet has been absorbed, remove from heat and let it rest for 5 minutes, covered. After that, you can fluff it up with a fork. Finally, you can mix the tomato-parsley mixture, the marinated mushrooms (and their liquid) and the cooked millet. Adjust the salt if necessary.
