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Millet Mashed “Potatoes” with Mushroom Gravy

Delicious and delicate, this dish perfectly suits people with diabetes. Millet, ginger, and kuzu  also tone up the work of our digestive system.


  • 1 cup millet, washed
  • 2 cups cauliflower, in small flowerets
  • Pinch of sea salt
  • 3 cups water
  • 1 medium onion, cut in half moons
  • 12 white button or shiitake mushrooms, thinly sliced
  • 2 stalks of celery, sliced

  • About 2 cups spring water
  • 1/4 tsp sea salt
  • 1/4 cup shoyu
  • 2 tablespoons kuzu starch, diluted in 1/4 cup cold water
  • 2 tbsp grated ginger juice
  • Scallions or parsley for garnish

Step by Step Instructions

Place cauliflower in a heavy 2-quart pot.  Top with millet and water. Bring to a boil. Add salt. Cover and simmer over a flame deflector for 30 minutes. 

Remove from heat. Optionally, blend to desired creamy consistency. 

In a heated skillet, add 2 tbsp of water. Add onions, celery, mushrooms, and sauté until translucent. 

Add water and bring to a boil. Season with sea salt and shoyu. Simmer 10 minutes. Adjust seasonings to your taste, and simmer 5 more minutes. 

Add diluted kuzu to the simmering mixture and stir as kuzu thickens and comes to a boil. Mix in ginger juice. After the kuzu has boiled, the gravy is ready to serve. Spoon over millet mash on individual plates and serve. 

Garnish with parsley or scallions.


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