Millet Recipe: Millet and Sweet Carrots

Easy, Quick and Simple Millet Casserole Recipe

This easy millet casserole recipe is 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 to create a similar effect.

Menu Suggestions: Leslie suggests making the hot cooked millet into Millet Loaf (similar to polenta), or fried Millet Croquettes. She also suggests serving 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.

Cooking Tips: This millet casserole is an extremely easy, quick and simple recipe. It’s also very flexible. Dress it up however you like, as long as the liquid to grain ratio stays the same.

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, you can substitute other vegetables for some of the carrots. Leeks or cauliflower florets would be good choices.

Nutrition Info for 1 Serving, 169g: 322 calories, 64g carbohydrate, 3 g fat, 91mg sodium, 9g dietary fiber, 9 g protein, Estimated glycemic load: 36 This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, and a very good source of Vitamin A and Manganese.

4 – 6 Servings

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:

1. Combine all of the ingredients in a large saucepan over high heat.
2. Bring to a boil, then lower the heat, cover, and simmer for 20 – 25 minutes, until all of the liquid is absorbed.

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