Spring veggies are here! I'm thrilled. Our CSA - Community Supported Agriculture - program started this week and I picked up cilantro, shiitake mushrooms, tomatoes, fresh greens, and a few fruit and vegetable plants to add to our growing garden. Almost everything went into this fresh veggie bowl that's packed with nutrients, fiber, and flavor! The cilantro-spiced millet is a real treat that keeps this meal light - perfect for a warm spring evening.
Read on for the recipe.
1. Heat a small saucepan over medium. Add the millet and toast for 2-3 minutes, stirring frequently. Once the millet smells fragrant and looks lightly toasted, carefully add the water (add slowly as it will bubble up!).
2. Bring the water and millet to a boil, reduce to a simmer, and cover the pot. Simmer for 15 minutes, or until all of the water is absorbed. Let sit 5 minutes, then fluff with a fork.
3. Add the chopped cilantro to the millet and stir well to combine. Season with salt and pepper and set aside.
4. Meanwhile, heat the tablespoon of olive oil in a skillet over medium. Add the garlic and cook for 30 seconds. Add the sliced shiitake mushrooms and cook for about 5 minutes, or until lightly browned.
5. Divide the millet, mushrooms, tomato, and greens between two bowls and top with avocado.
6. Squeeze half a lemon over each bowl, drizzle with olive oil, and season with salt and pepper.
7. Enjoy outside if possible!