Today's grain is Millet. I'm using up the grains in my cupboard before I buy more and one of the bags I needed to empty was millet. I also had some cobs of corn from the farmers market. To use both up I found this casserole.
A few facts about millet for you.
- Millet is high in Magnesium.
- Millet is a seed that comes from a tall grass and is much more common in other areas of the world.
- Millet is gluten free.
- It's known as a grain that is easy to digest and soothing to our body.
- It is nearly 15% protein.
The casserole below was inspired by the Millet Corn Casserole from R. Thomas Deluxe Grill found on the Atlanta website linked above.
Millet Corn Casserole
Ingredients:Millet Corn Casserole
2 tablespoons coconut oil
3/4 large yellow onion, diced
1 clove garlic, minced
1/8 teaspoon crushed dried red pepper
2 teaspoons cumin
1 tablespoon sea salt
1 tablespoon Arizona Dreaming spice blend (Penzey's)
1/2 tablespoon Sunny Paris seasoning blend (Penzey's)
2 cups millet grains, washed and drained
1/2 cup couscous grain,
2 cups fresh or frozen corn
1/4 cup shredded white cheese (something creamy, I shredded 2 laughing cow wheels, but swiss or monteray jack would be good.) If you are skimping on calories the cheese isn't a must have - but it was nice!
3/4 large yellow onion, diced
1 clove garlic, minced
1/8 teaspoon crushed dried red pepper
2 teaspoons cumin
1 tablespoon sea salt
1 tablespoon Arizona Dreaming spice blend (Penzey's)
1/2 tablespoon Sunny Paris seasoning blend (Penzey's)
2 cups millet grains, washed and drained
1/2 cup couscous grain,
2 cups fresh or frozen corn
1/4 cup shredded white cheese (something creamy, I shredded 2 laughing cow wheels, but swiss or monteray jack would be good.) If you are skimping on calories the cheese isn't a must have - but it was nice!
Recipe Notes:
- The original recipe called for Amaranth, which is on my list to try, but I didn't have that or quinoa, so I subbed couscous.
- The recipe also called for a chopped red pepper, which would have added great color but I didn't have it. I think roasted red peppers or poblanos would add great flavor here.
First prep your vegetables and spices. Remember we learned about mise en place in the last post?
In large pot over low heat, add coconut oil. Add onion, crushed red pepper, and garlic. Saute until softened and lightly browned.
Stir in cumin, sea salt and all seasonings and saute for 3 to 5 minutes.
Add water, millet, and couscous. (Note, the original recipe called for 6 cups of water, but review the types of grains you use and the amounts and adjust the liquid level to meet your needs!) Bring to a boil, stirring well. Cover and reduce heat to a simmer and cook for 15 to 25 minutes, or until grains are thick but not lumpy, stirring periodically. Preheat oven to 350 degrees.
Fold in corn and return to a simmer. Fold in peppers and simmer 5 minutes. The mixture should be thick but not solid.
Adjust seasonings to taste and remove from heat.
Lightly grease a 9-by-13-inch casserole dish with coconut oil or ghee and pour mixture into pan. Bake for 30 minutes. You may need to rotate after 20 minutes to get even consistency. Texture should be firm but not hard, and top should be lightly browned.
I served this casserole as a lovely side for one of my parents farm-raised venison chops, along with that beautiful salad below.
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