This Millet Grits with Mushrooms recipe makes for a hearty vegetarian meal. Creamy grits and and savory mushrooms that are gluten-free, dairy-free, and corn-free.
Adding a variety of gluten-free grains can open up even more meal possibilities.
Millet, like quinoa or rice, makes for great savory bowls and even grain salads. This recipe utilizes millet like corn grits.
Millet Grits Ingredients
What is millet? Millet is a naturally gluten-free, cereal grain. Similiar to sorgham, it is high in protein, fiber, and other nutrients.
In addition to millet, the ingredients for this savory bowl are quite minimal. Here are the major items you will need:
- Hulled millet or millet grits
- Olive oil
- Unsweetened almond milk
- Nutritional yeast
- Garlic powder
- Vegan butter
- Lemon juice
- Baby bella mushrooms
- Tamari (gluten-free soy sauce)
- Smoked paprika
- Maple syrup
What's the difference between hulled millet and millet grits? Millet grits are whole grain millet that has been cracked into smaller pieces.
If you don't have millet grits, you can easily process your hulled millet in a food processor or high speed blender for the same effect.
How to Make Millet Grits
There are two different ways to make grits from millet. Using millet grits takes one less step, but hulled millet is more widely accessible.
Here are the steps to making creamy grits with millet!
- If using hulled millet, process in a food processor on high for a minute.
- Place millet, water, almond milk, oil, and salt in a medium saucepan.
- Bring mixture to a boil.
- Reduce heat and whisk in nutritional yeast and garlic powder.
- Cover and simmer for 20 minutes.
- Stir in butter and lemon juice, remove from heat.
- Heat 2 tablespoons oil in a medium frying pan.
- Add mushrooms and cook over medium heat.
- After a few minutes, add remaining ingredients.
- Cook on medium-low, stirring occasionally, until mushrooms have reduced.
- Divide cooked millet into four bowls. Top with mushrooms and remaining liquid and serve warm.
More Whole Grain Recipes
Millet Grits with Mushrooms
- 1 cup dry hulled millet or millet grits
- 2 cups water
- 1 ¼ cups unsweetened almond milk
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon fresh lemon juice
- 16 oz baby bella mushrooms halved and quartered
- 2 tablespoons olive oil
- 2 teaspoons tamari gluten-free soy sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon maple syrup
- If using hulled millet, process in a food processor on high for a minute. If using millet grits, omit this step.
- Place millet, water, almond milk, oil, and salt in a medium saucepan. Bring mixture to a boil.
- Reduce heat and whisk in nutritional yeast and garlic powder. Cover and simmer for 20 minutes.Once millet grits are cooked, remove from heat and stir in butter and lemon juice. Add an extra couple tablespoons of almond milk at a time for a creamier mixture, if desired.
- While millet is cooking, heat 2 tablespoons oil in a medium frying pan. Add mushrooms and cook over medium heat. After a few minutes, add remaining ingredients. Cook on medium-low, stirring occasionally, until mushrooms have reduced.
- Divide cooked millet grits into four bowls. Top with mushrooms and remaining liquid. Serve warm.