Herbedcheesemilletcasserole Recipes

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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

SPICY TOMATO MILLET



Spicy Tomato Millet image

This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides!

Provided by Elise and family

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
2 garlic cloves, chopped fine
2 tablespoons olive oil
1 cup millet, organic
1 1/2 tablespoons jalapeno peppers, chopped (or less)
2 cups water
2 tablespoons tomato paste, organic
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried anise
salt and pepper, to taste

Steps:

  • 1. Fry onion and garlic in oil, on medium heat, until tender.
  • 2. Add jalapeno and millet. Cook, stirring often, for three minutes.
  • 3. Stir tomato paste into two cups water.
  • 4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
  • 5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
  • 6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside). Enjoy!

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