1/2 cup millet
1/2 cup bulgur
2 tablespoons extra-virgin olive oil
1/2 cup minced shallots (about 2 medium)
1/2 cup chopped celery (about 3 stalks)
2 garlic cloves, minced
11/2 cups chopped shiitake mushrooms
5 ounces whole peeled chestnuts, halved (about 1 cup)
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme
3 cups low-sodium chicken stock
3/4 cup dried cranberries (3 ounces)
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Cook millet and bulgur separately.
Heat oil in a large sauté pan over medium heat. Add shallots, celery, and garlic, and cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Add chestnuts and herbs, and cook, stirring occasionally, for 3 minutes.
Slowly add stock, scraping bottom of pan. Raise heat to medium-high, and simmer for 5 minutes. Stir in cranberries, and simmer for 3 minutes. Add the millet, bulgur, salt, and pepper, and cook, stirring, until heated through. Serve immediately, or cover and refrigerate for up to 1 day (bring to room temperature or warm gently over low heat before serving).