Friday, August 6, 2010
Here's a Millet recipe you don't need a wheat grinder for!!!
Millet is GREAT just boiled and served in appetizing dishes. It is great in salads and side items. I have a few dishes that use millet. Sometime, I'll give you a recipe for a great quinoa/millet salad...for now, here is a good side item using millet. This is not in my cookbook, because there is no wheat in it. I do have to warn you, this is more of an adult-flavored dish...my kids will eat it...but they weren't jumping up and down for it. Adults, however, love this one.
Baked Cauliflower with Millet Casserole
Add 1 C uncooked millet to 3 C water. Bring to a boil, reduce heat and cover. Set a timer for 20 minutes. While the millet is cooking prepare the following:
6 mushrooms, chopped (I like to chop them finely)
½ onion, chopped
Saute above in 2 T olive oil for about 3-5 minutes
1 head of cauliflower (remove all stems and chop into small cauliflower pieces)
3 cloves garlic
1 tsp. basil
½ tsp pepper
¾ - 1 tsp salt
Saute all above ingredients (except the millet, which is still cooking) until cauliflower is soft. Remove from heat and stir in 2 ¾ C cheddar cheese. Reserve ¼ C cheese for later.
When 20 minutes is up, remove lid from cooked millet, fluff with a fork and add 1 T butter and ½-1 tsp. salt. Stir until butter is melted. Stir cooked millet into cauliflower mixture. Top with reserved cheese. Cover with foil and bake for at least 30 minutes. If you find that your cauliflower is still slightly crunchy, put back in the oven, covered again, for another 15-20 minutes or until it is very soft.
FYI: We have had a busy few weeks and the family fun posts have been lacking...I'm going to try to do one later today...so stay tuned!!!