- 3 cups (750 ml) hot water
- 2 tbsp (25 ml) dried wild mushrooms
- ½ cup (125 ml) millet
- 1 tbsp (15 ml) olive oil
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 1 tbsp (15 ml) minced ginger root
- ½ tsp (2 ml) cracked black peppercorns
- 2 lbs (1 kg) button mushrooms, trimmed and thinly sliced
- 6 cups (1.5 l) Basic Vegetable Stock or prepared vegetable stock
- 2 bay leaves
- ¼ cup (50 ml) reduced-sodium soy or tamari sauce
- Salt, optional
- Whipping (35%) cream or plain yogurt, optional
- ½ cup (125 ml) finely chopped green onions or parsley leaves
- Large (minimum 5 quart) slow cooker
- In a heatproof bowl, combine hot water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Pat mushrooms dry, chop finely and set aside.
- In a large skillet over medium heat, toast millet, stirring, until fragrant and beginning to turn golden, about 3 minutes. Transfer to slow cooker stoneware.
- In same skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add reserved mushrooms, garlic, gingerroot and peppercorns and cook, stirring, for 1 minute. Add reserved mushroom liquid and bring to a boil. Transfer to slow cooker stoneware.
- Add button mushrooms, vegetable stock, bay leaves and soy sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until millet is tender. Discard bay leaves. Season to taste with salt, if using. Ladle into individual bowls, drizzle with cream, if using, and garnish each serving with 1 tbsp (15 ml) green onion. VARIATION
- VARIATION