Millet Recipe: Millet and Sweet Carrots
Easy, Quick and Simple Millet Casserole Recipe
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
Ingredients:
- 4 1/2 cups water
- 1 1/2 cups millet, rinsed
- 3 large carrots, sliced
- 1 cup coarsely chopped onion
- Pinch of sea salt
Directions:
- Combine all of the ingredients in a large saucepan over high heat.
- Bring to a boil, then lower the heat, cover, and simmer for 20 - 25 minutes, until all of the liquid is absorbed.
Recipe Tips:
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.
Menu Suggestions:
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
I made up my own topping, Chili Beans in Gravy, and served sautéed greens on the side. Delicious!
You could also use cashew gravy or chick pea gravy.
Your comments & questions help improve our recipes, so don't be shy! Contact Us
