Millet and Oyster Mushroom Bowls - vegetarian recipes

Millet and Oyster Mushroom Bowls

April 23 2015 Vegetarian Times 


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

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