Alex told me ahead of time that he wouldn't like it, but he also wouldn't dislike it. He gave me permission to quote him on that. As it turns out, when he saw the sprouts, he didn't know what they were and had them confused with asparagus.
He ate two helpings.
Start this recipe by cooking the millet and preparing the vegetables, cooking both at the same time. I replaced the half-and-half with cashew milk and added more than was called for, and also cooked all the vegetables together rather than cooking the mushrooms separately and adding the cream only to them.
1 cup millet
2 cups water
Olive oil, salt, and pepper
3/4 lb Brussels sprouts, trimmed and cut in half (or roughly chopped)
1/2 onion, sliced
3 cups sliced mushrooms
1/2 cup cashew milk
1 Tablespoon chopped fresh sage
2 Tablespoons fresh lemon juice
To cook the millet, toast it in a medium pot for 4-5 minutes until it's fragrant. This is what the recipe says -- and you'll know when it's fragrant. The millet has a delightful nutty smell. Add 2 cups salted water, bring to a boil, then simmer, covered, for 20-25 minutes. Mine took closer to 25 minutes. Let sit covered an additional 5 minutes, off the heat, then uncover and fluff with a fork.
To cook the veggies, heat the oil in large skillet and add the onions and Brussels sprouts, cooking until almost tender. Add the mushrooms and cook those to your liking, adding salt and pepper at the end. Then add the cashew milk and sage, cooking until thickened, and mix with the millet and lemon juice.