Herbed Cheese Millet Casserole Recipes

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HERBED CHEESE MILLET CASSEROLE

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



Herbed Cheese Millet Casserole image

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

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

MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD

A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)

Provided by Jubes

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Millet With Baby Spinach- Side Dish or Warm Salad image

Steps:

  • Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
  • Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
  • Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
  • Serve scattered with the flaked almonds over the top as garnish.

200 g millet
1 cup water
2 1/2 cups vegetable stock
50 g dried apricots, finely chopped
60 g sliced almonds
250 g baby spinach leaves
1/2 lemon, juiced
salt and pepper

SPICED AND HERBED MILLET

Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.

Provided by Nigella Lawson

Categories     dinner, easy, lunch, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7



Spiced and Herbed Millet image

Steps:

  • Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
  • Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
  • Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 3 grams

2 teaspoons olive oil
2 1/2 cups millet
1/2 teaspoon ground cumin
4 cups vegetable or chicken broth
Juice of half a lemon
1/4 cup chopped parsley
2 tablespoons extra virgin olive oil

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