Easy Millet Casserole

Millet is a wonderful little grain. It’s  just full of B vitamins, fiber, protein and phytochemicals which protect against cancers and heart disease. In the US you may recognize it as birdseed, but it’s a staple and common food throughout many parts of the world.

It has the versatility of rice and has no gluten. Not any real flavor of it’s own, it takes on the flavors of the seasonings you choose to use. I let the simplicity of the vegetables and fresh herbs honor this grain for an easy and very nutritious dinner. It is a great idea to make a dinner like this weekly using millet or rice, barley, kamut, quinoa, wild rice… just throw in whatever veggies you have in the house and your favorite seasoning blend, bake and voila: no fat, highly nutritious, easy dinner. Yay. (May want to adjust the amount of water used. Usually it will be 2 to 1 water to grain or 3 to 1. I used less water due to the mushrooms in this dish. I enjoyed a comforting bowl of leftovers with some spicy hummus.mmm.)

Vegan Millet Casserole

Colorful, Nutritious and Delicious. (Pre-baked)

 

Easy Millet Casserole

3 carrots, sliced

1/2 lemon, juiced

2 green onions

3 cloves fresh garlic or 2 tsp. garlic powder

1/2 red pepper, chopped

1/2 zucchini, chopped

1 cup mushrooms, sliced

1/2 bunch fresh parsley, chopped

3 leaves kale, chopped (optional)

1 cup millet

1 cup water

1 1/2 tsp. salt

Layer all of the ingredients in a covered casserole dish and bake for 90 minutes at 350 pre-heated oven. The millet will soak up the juices and water as it cooks. Let cool for 5 minutes before serving. Store leftovers for up to 4 days in the refrigerator.

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