Subj : Vegetarian Baked Millet Casserole
To   : All
From : Ben Collver
Date : Sun Nov 26 2023 11:42:48

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Baked Millet Casserole
 Categories: Casseroles, Vegetarian
      Yield: 4 Servings

    3/4 c  Millet
      2 c  Water or vegetable broth
      1 tb Olive oil
    1/3    Onion; chopped
      3 cl Garlic; minced
    1/2 c  Mushrooms; sliced
      2 lg Swiss chard or lacinato kale
           -leaves; up to 3; chopped
           -small
      1 ts Soy sauce; (optional)
      1    Egg
    1/2 c  Milk
    1/3 c  Parmesan cheese
      3 tb Butter; melted -OR-
      3 tb Olive oil
      1 c  Breadcrumbs
      3 tb Parmesan cheese; (optional)
    1/2 ts Italian seasoning

  Total: 80 minutes
  Prep: 20 minutes
  Cook: 60 minutes

  Baked millet gratin casserole tastes similarly to quinoa macaroni and
  cheese, and a dish that is kid-friendly. To make this millet gratin
  casserole gluten-free, omit the soy sauce and the breadcrumb topping.

  Pre-heat the oven to 375 F and lightly grease a casserole dish. I
  like to use a homemade olive oil spray for this.

  Cook the millet in water or vegetable broth just until tender, about
       15    minutes.

  While the millet is cooking, heat the onion and garlic in olive oil
  for 2 to 3 minutes in a large skillet, then add the mushrooms. Heat,
  stirring, for another minute or two, then add chopped Swiss chard or
  kale and soy sauce.

  Cover the pan and allow to cook for just a minute or two, until
  greens are lightly wilted.

  In a large bowl, beat the egg and milk together. Combine milk and egg
  with millet, cooked mushrooms, onions and greens and Parmesan cheese
  then spread into prepared baking dish.

  In a separate small bowl, combine the melted butter or olive oil with
  the breadcrumbs, optional 3 tb of Parmesan cheese and Italian
  seasonings and sprinkle evenly on top of millet in baking dish.

  Cover and bake in the oven for 15 minutes. Remove cover, increase
  heat to 425 F, and heat for another 8 to 10 minutes.

  To reduce the fat, use nutritional yeast and soy milk instead of
  regular milk, and it's still equally delicious and also dairy-free
  (though not vegan because of the egg).

  Recipe by Jolinda Hackett

  Recipe FROM: <https://www.thespruceeats.com/
  vegetarian-baked-millet-casserole-3377007>

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