Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

Ingredients

• 1 cup millet 
• Salt and ground black pepper to taste 
• 1 1/2 tablespoons extra virgin olive oil, divided 
• 3/4 pound Brussels sprouts, trimmed and roughly chopped 
• 1/2 yellow onion, sliced 
• 3 cups sliced mushrooms 
• 1/4 cup half-and-half 
• 1 tablespoon chopped fresh sage 

Instructions

 Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in skillet, add mushrooms, salt and pepper and cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss.