Easy millet casserole recipe from Leslie Cerier's gem of a cookbook, Gluten Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook.
In this gorgeous gluten free recipe, naturally sweet-flavored millet is paired with carrots, but you could also use delicata or butternut squash.
This is a quick, easy flexible recipe. Dress it up or down as you like, as long as the liquid to grain ratio stays the same.
Total Prep Time: 35 minutes
4 - 6 Servings
Nutrition Data Per Serving, 169g: 322 cal, 64g carb, 3 g fat, 91mg sodium, 9g fiber, 9g protein, low Saturated Fat and Cholesterol. Good source Vit A and Manganese. Estimated glycemic load 36
Since I didn't have onion on hand, I used celery, and also sautéed the vegetables and millet in a bit of oil first.
I added a veggie bouillon cube to the water for extra flavor. Adding some minced parsley or basil at the end would have been a nice touch too.
If you like, substitute other vegetables for some of the carrots. Leeks or cauliflower florets would be good choices.
Leslie suggests making the hot cooked millet into Millet Loaf (similar to polenta), or fried Millet Croquettes.
She also suggests serving millet topped with Mushroom Leek Sauce
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