Millet and Oyster Mushroom Bowls Recipe

Name: Millet and Oyster Mushroom Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked millet; 1 1/4 lb. oyster mushrooms, torn into bite-size pieces (5 1/2 cups); 1 medium red onion, sliced (1 1/2 cups); 4 tsp. olive oil; 2 Tbs. fresh thyme; 1 15-oz. can lentils, rinsed and drained; 1/2 cup tamari-flavored roasted pumpkin seeds, optional; 2 Tbs. olive oil; 1 Tbs. apple cider vinegar; 1 Tbs. pure maple syrup; 1 Tbs. low-sodium soy sauce; 1 Tbs. fresh thyme, or 1 tsp. dried thyme; 1 clove garlic, minced (1 tsp.); 1/2 tsp. Dijon mustard

Servings: persons

1 cup uncooked millet
1 1/4 lb. oyster mushrooms, torn into bite-size pieces (5 1/2 cups)
1 medium red onion, sliced (1 1/2 cups)
4 tsp. olive oil
2 Tbs. fresh thyme
1 15-oz. can lentils, rinsed and drained
1/2 cup tamari-flavored roasted pumpkin seeds, optional
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 Tbs. pure maple syrup
1 Tbs. low-sodium soy sauce
1 Tbs. fresh thyme, or 1 tsp. dried thyme
1 clove garlic, minced (1 tsp.)
1/2 tsp. Dijon mustard

1
Preheat oven to 425F.
2
Coat large baking sheet with cooking spray.
3
To make Millet and Mushrooms Salad: Bring 21/2 cups water to a boil in medium saucepan.
4
Add millet; reduce heat to medium-low.
5
Cover, and simmer 15 to 20 minutes, or until millet has softened and absorbed all liquid.
6
Lightly fluff with fork.
7
Meanwhile, spread mushrooms and onion on prepared baking sheet.
8
Drizzle with oil, and sprinkle with thyme.
9
Season with salt and pepper, if desired, and toss to coat.
10
Roast 20 minutes, or until mushrooms are browned.
11
To make Dressing: whisk together all ingredients in small bowl.
12
Stir lentils and half of Dressing into millet.
13
Divide among bowls, top with roasted mushrooms and onion, and drizzle with remaining Dressing.
14
Sprinkle with pumpkin seeds, if using.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup uncooked millet, 1 1/4 lb. oyster mushrooms, torn into bite-size pieces (5 1/2 cups), 1 medium red onion, sliced (1 1/2 cups), 4 tsp. olive oil, and more.

Yes, Millet and Oyster Mushroom Bowls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Millet and Oyster Mushroom Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions