Curried Millet

Peel the onion and finely chop. Place a small saucepan over medium heat with 2 tsp vegetable oil. Measure 2 tbsp of chopped onion and add to the saucepan. Cook until softened and lightly browned, about 2 to 4 minutes. Remove from heat and stir in the mustard seed, apricot preserves, as much or as little cayenne as you’d like, and white vinegar. Transfer chutney to a small bowl and refrigerate.

Add the millet to the clean saucepan and toast over medium-high heat until fragrant and golden, about 3 to 4 minutes. Mince the garlic. Transfer millet to a plate or bowl. Add 1 tbsp vegetable oil to the saucepan and return to medium-high heat. Add the remaining chopped onion and garlic. Cook until onion is soft and translucent, about 3 to 4 minutes.

Return the millet to the saucepan with the onion and add the Indian spice blend, a pinch of salt, and 1½ cups water. Bring to a boil, reduce heat, cover, and simmer until millet is tender and water is absorbed, about 20 minutes. Once cooked, let millet sit for 5 minutes then fluff with a fork.

Destem the shiitake mushrooms and thinly slice the caps. Thinly slice the asparagus on the diagonal. Chop the hazelnuts.

Place a large nonstick skillet over medium-high heat and add the vegan butter. Add the shiitakes and cook until crispy, about 3 to 4 minutes. Add the asparagus and hazelnuts, and cook until the asparagus is bright green and nuts are toasted, about 1 more minute. Season vegetables with salt and pepper and remove from heat.

Season the cooked millet with salt and pepper and divide between large bowls or plates. Top with the shiitake asparagus saute and apricot onion chutney. Enjoy!