Fonio Mushroom Bowl

Have you ever tried fonio (pronounced phone-yo)? This ancient African grain cooks in just 5 minutes! In Mali, fonio is known as “the seed of the Universe” the grain at the root of existence. With a light, nutty flavor that has a texture similar to couscous, fonio is a perfect swap for quinoa, rice, or oatmeal. It’s gluten-free and can be prepared sweet or savory.  Here’s a way you can use it.

Ingredients

Base:

• 1/2 cup Yolele Foods fonio, yields 2 cups
• 1 cup organic vegetable broth
• 6 oz organic portobello mushrooms, sliced
• 2 large organic carrots, sliced (I used a potato peeler!)
• 1/2 pint organic baby heirloom tomatoes, halved
• 1 organic cucumber, thinly sliced
• 1 tbsp vegan, soy-free butter or oil of choice
• 1-2 tsp organic dulse granules
• organic sea salt, onion powder, garlic powder, paprika and black pepper to taste
• organic microgreens for garnish (optional)

Recipe: Fonio Mushroom Bowl Click To Tweet

Lemon-Tahini Dressing:

• 6-8 oz organic fresh squeezed lemon juice
• 1-2 tbsp organic tahini
• 2-3 sheets organic nori (for a dose of iodine!), or organic sea salt to taste

Directions

Base:

1. Clean, chop, and slice all your veggies. Set aside.
2. Rinse/clean fonio. Add fonio to a pot uncovered, along with 1 cup vegetable broth or water, 1 tbsp of vegan butter, and a pinch of salt. Stir. Turn heat on high and bring to a boil. Once the water has reached boil, cover the pot and simmer on low for 1 minute. Remove from heat and let rest 4-5 minutes. Fluff while still warm. Set aside.
3. Oil a medium pan and sautée mushrooms over medium heat. Season well to taste with sea salt, onion powder, garlic powder, paprika, black pepper, and dulse.
4. Once the fonio and mushrooms are done, mix fonio and mushrooms together. You can add the mushrooms to the same pot used to cook the fonio. Once combined well, add to a serving bowl. Top your fonio/mushrooms mix with chopped veggies. Garnish with microgreens and more dulse.

Dressing:

1. Add all ingredients to a high-speed blender. Blend until smooth and creamy. Drizzle over your dish. Store any leftovers in a glass container. This dressing will last about 2-3 days in the refrigerator.

♡ Chelsea