Autumn Millet Casserole Recipes
MARK BITTMAN'S AUTUMN MILLET BAKE
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
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.
AUTUMN MILLET CASSEROLE
This looks like a yum Thanksgiving side - especially since the grains are so tasty. Biggest thing is to steam the millet tender, adding more liquid if needed after the first 45 minutes coking beneath the aluminum foil cover. Easily vegetarian with veggie stock instead of chicken stock & even vegan with more stock instead of 1/2 & 1/2. Adapted from Mark Bittman's Autumn Millet Bake Recipe.
Provided by Busters friend
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cube squash into 1 inch cubes.
- Preheat the oven to 375°F
- Grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish.
- Heat 2 tablespoons of the oil in a small skillet over medium-high heat. Add millet & stir for 3 minutes. until millet is golden. Pour millet into greased baking dish.
- Warm 1/2 cup of the stock with all the light cream to just steaming.
- Scatter the squash or pumpkin cubes, cranberries & raisins on top of the millet.
- Sprinkle with salt and pepper and sage. Drizzle with syrup.
- Carefully pour the warmed stock & cream over the mix.
- Cover tightly with foil and bake without disturbing for 45 minutes.
- Carefully uncover and turn the oven to 400°F.
- Add more stock or 1/2 & 1/2 if the millet is not tender. Recover with foil if more liquid is needed to complete millet cooking. Check in 15 minutes. If millet is tender, remove foil & proceed. If not add liquid as needed & recover for an additional 10 minutes, then recheck.
- Taste to adjust salt/pepper.
- Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles (hence need to add some more liquid of your choice), millet is cooked & and the top is browned - another 10 minutes or so.
- Serve either hot or at room temperature.
Nutrition Facts : Calories 512.6, Fat 27.5, SaturatedFat 8.3, Cholesterol 27.6, Sodium 229.4, Carbohydrate 60.8, Fiber 6.8, Sugar 17.3, Protein 9.9
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