Cooking on a Budget: Creamy Millet Casserole

Millet isn’t just for the birds

Millet is rich in iron and high in protein. You can use millet instead of white rice in most recipes — it's much more flavorful and nutritious.

Creamy Millet Casserole

This healthful vegan dish is easy to prepare, keeps well in the refrigerator, and makes great leftovers. The ingredients are simple and inexpensive, so you won't need a credit card or a payday loan to get them. Broccoli, carrots, and onions, in a creamy tahini sauce served over a bed of millet, will satisfy the biggest of appetites.

1-1/2 cups water (including vegetable-cooking liquid)
1 cup millet
2 medium carrots, sliced into 1-4-inch-thick coins
2 broccoli stalks, cut into small florets, and stalks sliced ½-inch thick
1 medium onion, finely chopped
½ cup raw tahini
2-1/4 Tbsp brown rice miso
3 Tbsp toasted sesame seeds

Put the carrots, broccoli, and onions in a large sauce pan with ½ cup water. Cover and bring to a boil over high heat, then immediately reduce the heat and simmer until the vegetables are crisp-tender, about 3 minutes. Drain, reserving the liquid. Stir the tahini and miso into the vegetables and set aside.

Add enough water to the reserved liquid to make a total of 1-1/2 cups, place in a medium sauce pan and bring to a boil over high heat. Add the millet, cover, and return to the boil. Immediately reduce the heat, and simmer until the water is absorbed, 20 to 30 minutes.

Put the millet in to a 1-1/2-quart baking dish. Pour the tahini-vegetable mixture over and sprinkle the sesame seeds on top. Bake uncovered in a preheated 350° oven until heated through, about 15 minutes. Serve immediately. ... click here to read the rest of the article titled "Cooking on a Budget: Creamy Millet Casserole"