Creamy Millet with Roasted Portobellos

From The Sprouted Kitchen: A Tastier Take on Whole Foods

Cookbook

Author(s): Sara Forte, Hugh Forte

Page 109

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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kfranzetta

13 years ago

★ ★ ★ ★ ★ 4/5

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This is a very simple recipe that creates very impressive results! The creamy millet is delicious. I used goat cheese instead of gorgonzola, and was very happy with the results. I love that she has you roast the kale right on the same baking sheet as the mushrooms. Because the recipe noted that you want the kale to be well coated with the dressing, I ended up increasing the amount of dressing by one-half. I will certainly make this one again!

1 comment(s)

Queezle_Sister · 13 years ago

I just LOVE this cookbook! Too bad I have to return it to the library. Thanks for this review!

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