Gingery Fried Millet Rice with Mushroom and Mustard Greens

Meatless Mondays

Happy, happy Monday! This is straight up clean eating. It’s one of those dishes that makes you feel really good after eating.

Here’s the how.

Ginger Millet Rice

1 tablespoon olive oil

1/2 cup onion, chopped

1 heaping teaspoon peeled and grated ginger

2 cups mushrooms, sliced

3 cups millet rice (see below)

3 cups mustard greens, chopped

2 tablespoons soy sauce

1/2 teaspoon white pepper

1 teaspoon garlic powder

  • In a large skillet, heat oil and saute the onions and ginger for 3 minutes.
  • Add the mushrooms and cook for an additional 3 minutes.
  • Add the millet rice and cook for 4 minutes.
  • Add the soy sauce, white pepper and garlic powder and mix until everything is combined.
  • Add the mustard greens, turn off heat, and serve.

Top with avocado and garbanzo beans to make it extra yummers.

Millet Rice 

Millet Rice

1 cup millet

1 cup rice

2 cups water

1 tablespoon olive oil

  •  Place millet, rice and water in a pan and stir.
  • Turn heat to medium / high and bring to a boil.
  • Once it has reached a boil, turn heat to very low, cover the pan with a lid and cook for 25 minutes.
  • Turn off heat, take the cover off from the pan and allow to cool.

The mixture will clump a little. Don’t be scared. You can just mash the clumps out.

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About Molly Patrick

Molly Patrick is the co-founder of Molly helps people eat more plant foods and less of everything else. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.
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