Portobellos with kale and creamy millet

That's right, I said, "millet." Creamy millet. 'Tis the week, friends. I'm trying it all. Maybe millet's not a big deal to you, but to me, my only association with millet has to do with those handsewn millet sacks you warm up in the microwave and use as a heating pad. Also, birdseed.

It turns out that millet can be consumed by humans and it can be delicious. When cooked in milk, seasoned with thyme and nutmeg, and sprinkled with cheese, it is divine. After tonight, I feel safe in classifying this stuff in the same category as polenta and maybe even risotto.

Now, portobellos - I have loved these meatiest of mushrooms for years. Ever since I lived in a house with a bunch of gourmets who threw these on the grill during our backyard barbecues, I've been a believer. To this day, if I see a portobello-anything on the menu at a restaurant, I'll probably order it. I love their toothiness and how well they absorb flavor.

Finally, kale. Will the world ever get over kale? Not likely. There are a million ways to eat your vegetables, but there's just something about kale that makes you feel like you're doing something right with your diet. Add kale to anything and it becomes special because it's more healthy than it needs to be.

Put them all together and it's rather romantic.

I made this just like the picture from the Sprouted Kitchen cookbook. If you'd like the recipe, it's published here on Epicurious. It's worth using every ingredient it calls for. I even spent a whopping $10 on some nice white balsamic vinegar which I'm now excited to use on my salads (it's mild and sweet, a bit less syrupy than regular balsamic). And I found a nice little wedge of Amish Gorgonzola for $2. Otherwise, this recipe mostly consists of ingredients I already have (well, aside from the millet and portobellos).

This was a winner. The kale, after being roasted a few minutes with the mushrooms, was crisp on the edges but tender and flavorful. The mushroom was juicy, though I probably could have roasted it a few minutes longer. The millet was indeed creamy. The fresh thyme really made it. Veggie victory.