1poundmushroomscleaned and chopped (I used 1/2 & 1/2 of shiitake and button)
1tablespoonextra virgin olive oil
1/2tablespoonbutter
salt & pepper
1/3cupdried cherrieschopped
2cupsbaby spinachchopped
For the Dressing
3tablespoonsextra virgin olive oil
2tablespoonsred wine vinegar
1 1/2tablespoonsorange juice
1tablespoonmaple syrup
For the Topping
handful of toastedchopped pecans
Instructions
Heat coconut oil in small sauce pan over medium high heat.
Add millet and toast for 2-3 minutes until fragrant
Add water, bring to a boil, cover and turn down to a simmer until water is fully absorbed.
While millet is cooking, heat evoo and butter in saute pan over medium high heat. Add mushrooms and salt & pepper. Let saute until mushrooms are fully cooked and any water has cooked off.
Combine cooked mushrooms, dried cherries and baby spinach in a large bowl. Add millet once fully cooked and toss to combine and wilt the spinach.
Whisk together dressing ingredients in a separate small bowl and pour over millet mixture. Toss to combine. Season with salt & pepper to taste and top with pecans if using.