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Middle Eastern Style No-Chick'n and Millet Recipe (with Video)

Gluten-free, Shellfish-free, Easy
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Discover our Middle Eastern Style No-Chick'n and Millet Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 30min


- 1 lbs Lions Mane
- 4 tbsp Coconut aminos
- 2 tsp Paprika
- 1.5 tsp Ground cumin
- 1 tsp ground coriander
- 1 tsp Ground cinnamon
- 0.5 tsp Red chili flakes
- 0.5 tsp Turmeric
- 0.25 tsp Black pepper
- 1 Yellow onion, sliced
- 2 tbsp date syrup
- Salt, to taste
- 0.5 Lemon, juiced
Middle Eastern Style Millet
- 1 c dry roasted millet
- 1 small white onion
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Allspice
- 0.25 tsp Cinnamon
- 0.125 tsp Turmeric, optional
- 0.5 c Raisins
- 0.25 c dry roasted slivered almonds
- 0.25 c chopped fresh parsley
- Substitute 3 tbsp date paste for date syrup
- Substitute Oyster mushrooms for Lion’s Mane mushrooms
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Prepare No Chick'n
1. Heat cast iron skillet to medium-low. Add mushroom pieces.
2. Use the pressing technique shown in the video and allow it to cook. Turning every 3-5 minutes.
3. Add onions, coconut aminos, spices, and date paste when almost all the water has cooked off. Cook uncovered for an additional 3 minutes.
Prepare the Millet
1. Add ⅛-¼ cup of water to a pot. Heat on medium heat.
2. Sauté onions 3-5 minutes.
3. Add spices and cook for another minute.
4. Add millet and water. Bring to a simmer, mix, and cover. Allow to cook on low until water has been absorbed and the millet is cooked. You may add more water ¼ cup at a time if necessary (taking care not to mix).
5. Remove from heat when the millet is cooked. Add almonds and raisins and fluff with a fork to combine.
Finish and Serve
1. Add the millet to the plate. Top with veggie “No-Chick’n” and fresh parsley.
2. Enjoy!

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