0 from 3 votes
Millet Bake
This millet bake is a cozy, comforting dish with sautéed veggies, soft millet, and a delicious cheese topping. It’s simple to make and perfect for any meal.
Prep Time
50 mins
Cook Time
50 mins
Servings: 4 people
Calories: 453 kcal
Course:
Main Course
Cuisine:
German , American , Vegan
Ingredients
- 1 cup millet 200 g/ 7 oz
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon cumin
- ½ teaspoon Coriander
- ¼ teaspoon red pepper flakes
- 1 teaspoon oregano
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- about 2 cups leeks chopped 200 g/ 7 oz, Note 1
- ½ cup frozen peas slightly defrosted, 75 g/ 2.5 oz
- 1 small carrot diced, about 60 g/ 2 oz
- ½ red bell pepper diced, about 100 g/ 3.5 oz
- 2 cups vegetable broth 500 ml
- 1 mozzarella ball 125 g/ 4.5 oz
- 1 cup cheese grated, Gouda or Cheddar, 100 g/ 3.5 oz
Instructions
- Wash millet (Note 2): Place the millet in a fine-mesh strainer and rinse under cold water. Let it drain while you chop the vegetables.1 cup millet / 200 g + 1 medium onion + 2 garlic cloves + about 2 cups leeks / 200 g + ½ cup frozen peas / 75 g + 1 small carrot + ½ red bell pepper
- Sauté: Melt butter in a saucepan. Sauté chopped onions for 3 minutes until golden. Add garlic and spices, stir for 1 minute, then add chopped vegetables. Cook, stirring occasionally, for 2 minutes.2 tablespoons butter + ½ teaspoon cumin + ½ teaspoon coriander + ¼ teaspoon red pepper flakes + 1 teaspoon oregano + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Simmer millet: Add millet and vegetable broth and stir to combine. Bring to a boil, cover, and simmer on medium-low for 20 minutes or until millet is cooked. Adjust seasoning and let it cool for 5 minutes.2 cups vegetable broth / 500 ml
- Preheat oven to 400°F (200°C) and butter a casserole dish.
- Combine: Add half the grated cheese and lightly beaten eggs to the millet. Stir well. Transfer the mixture to the casserole dish, level, and sprinkle with the remaining cheese.1 mozzarella ball + 1 cup cheese/ 100 g
- Bake millet casserole for 20 minutes or until the cheese is melted and golden. Let rest for 5-10 minutes before serving.
Cup of Yum
Notes
- Vegetable choice: This recipe is perfect for using up vegetables from your fridge. You can easily swap in whatever you have on hand, like broccoli, carrots, zucchini, pumpkin cubes, spinach, or mushrooms. Feel free to add fresh herbs of your choice for extra flavor.
- Washing millet before cooking removes dirt, dust, and its natural bitter coating. This makes it taste better, cook evenly, and have a light, fluffy texture.
Nutrition Information
Serving
1portion from 4
Calories
453kcal
(23%)
Carbohydrates
54g
(18%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
559mg
(23%)
Potassium
383mg
(11%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
3964IU
(79%)
Vitamin C
35mg
(39%)
Calcium
291mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 453
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 453kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 559mg | 23% |
| Potassium | 383mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 3964IU | 79% |
| Vitamin C | 35mg | 39% |
| Calcium | 291mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.