Mighty Millet & Soil-Restoring Mushroom Rissotto Cups

1. Finely chop the onions, mince the garlic and slice the mushrooms.
2. Add olive oil to a large skillet or pan and bring to medium high heat.
3. Add onions and garlic and cook until translucent, about 3 minutes.
4. Add millet and mushrooms and stir to coat with oil.
5. Add in half of the stock. Stir all together.
6. The millet will start to absorb the stock after 10 minutes. Once it does, add the other half into the pot. Continue cooking, stirring every couple of minutes, until the millet is almost all the way cooked through, around 17-20 min.
7. When millet is cooked, reduce heat to low. Add coconut butter or cream and stir, then stir in the nutritional yeast.
8. Spoon into small ramekins.
9. Garnish with fresh herbs and sea salt/pepper to taste.

Plating & Serving

Recommendation to serve in a small ramekin with a coffee spoon or small fork. Alternative would be to serve on a tasting spoon.