Autumn Millet Casserole Recipes

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MARK BITTMAN'S AUTUMN MILLET BAKE



Mark Bittman's Autumn Millet Bake image

Make and share this Mark Bittman's Autumn Millet Bake recipe from Food.com.

Provided by kelly in TO

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3/4 cup millet
1 medium butternut squash, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
salt & freshly ground black pepper
1 tablespoon minced sage leaves or 1 teaspoon dried sage
2 tablespoons maple syrup or 2 tablespoons honey
1/2 cup vegetable stock
1 1/4 cups cream
1/4 cup pumpkin seeds or 1/4 cup coarsely chopped hazelnuts

Steps:

  • Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
  • Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish.
  • Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes.
  • Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through, another 10 minutes or so.
  • Serve.

HERBED CHEESE MILLET CASSEROLE



Herbed Cheese Millet Casserole image

This recipe is from one of my first veggie cookbooks, The Apartment Vegetarian Cookbook . You might be able to find this book somewhere used. This recipe is really, really good and it deserves to be preserved!

Provided by Patti599

Categories     Grains

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/4 cup raw millet
1/4 teaspoon salt
1/2 cup water
1/2 cup shredded cheddar cheese
1/2-1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk

Steps:

  • In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
  • Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
  • Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.

Nutrition Facts : Calories 371.4, Fat 28.3, SaturatedFat 17.4, Cholesterol 77.6, Sodium 628.7, Carbohydrate 19.4, Fiber 2.2, Sugar 0.2, Protein 10.5

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