1 cup millet
1 teaspoon coconut oil
2 cups water
1 pound mushrooms, cleaned and chopped (I used 1/2 & 1/2 of shitake and button)
1 tablespoon extra virgin olive oil
1/2 tablespoon butter
salt & pepper
1/3 cup dried cherries, chopped
2 cups baby spinach, chopped

3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons orange juice
1 tablespoon maple syrup

handful of toasted, chopped pecans