Millet And Greens Gratin Recipes

MILLET AND GREENS GRATIN

Steps:

• Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.
• Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.
• In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.
• Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.

RED CABBAGE MILLET GRATIN (GERMAN VEGETARIAN)

Steps:

• Rinse millet in hot water and drain. Bring broth to boil and cook millet in 2 cups of the vegetable broth for 20 minutes.
• Finely chop onion. Combine millet with half of the onions. Take from stove and let the mixture cool with top on so grain continues to absorb moisture.
• Combine eggs, quark, salt and pepper and fold into millet mixture.
• Rinse and wash red cabbage. Quarter and remove the trunk. Cut into fine strips.
• Peel,quarter, and cut apple into small segments.
• Heat clarified butter and sauté the rest of the onions until glassy. Add red cabbage to onions and sauté briefly. Mix in the remaining vegetable broth, apple, salt, clove powder, and pepper. Cook on medium heat for 20 minutes.
• Pre-heat oven to 350 degrees. Grease casserole dish. Puree cheese with milk, cream. Season with salt, pepper and nutmeg. Spread red cabbage into casserole dish. Make dumplings out of the millet mixture with tablespoon and place on cabbage. Pour cheese sauce over the top of casserole and bake for 20 minutes.