Millet With Fennel Gravy

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  • 0.5 cup Millet - uncooked makes ~2 cups cooked)
  • 3 tablespoon Coconut Oil
  • 1 Fennel Bulb - halved and thinly sliced
  • 2 tablespoon Fresh Rosemary
  • 1 tablespoon Fresh Rosemary - minced
  • 2 tablespoon Nutritional Yeast
  • 1.25 cup Broth - bone broth
  • 0.5 tablespoon Cornstarch
  • 1 cup Kale - stems removed and chopped
  • To prepare the millet, in a pot with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful not to burn it. Remove from heat.
  • Bring a medium-sized pot with 1 cup water, a pinch of salt, and toasted millet to a low boil. Reduce heat to low and cover with lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
  • Meanwhile, grab a large skillet and heat oil over medium heat. Add in sliced fennel and sauté for about 5 minutes.
  • Stir in the rosemary, and nutritional yeast. Cook for a few minutes.
  • In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the fennel mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Spoon the millet into four bowls and top with gravy.
We recommend homemade bone broth for this recipe.


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