What’s for Dinner?

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Maddy is already on her 2nd bowl so I’d say we had a WINNER!

I DID soak our millet for roughly 24 hours with 1 Tbsp of plain Kefir

I SUBSTITUTED Spinach for Swiss Chard

I SUBSTITUTED a generous bit of Italian Seasoning for Thyme and Cinnamon.

Gotta be honest, I was 3/4 way through making dinner and didn’t think I was going to like the outcome. Oh, cont rare! It’s DELISH!

Btw, check out Plan to Eat if you haven’t already-it keeps my meal-planning and grocery sanity like none other!

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Italian-Style White Bean & Millet Bake

Source: fromscratchfast.com

Course: Soup

Serves: 1

Ingredients

  • 1 cup millet
  • 1 teaspoon sea salt plus additional for seasoning
  • 1 tablespoon butter or ghee
  • 1 cup freshly grated Parmigiano Reggiano cheese divided (I grate it on a microplane), plus more for serving
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • Freshly ground black pepper
  • 8 ounces mushrooms thinly sliced (I usually use cremini, but any variety will do)
  • 2 large garlic cloves minced
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 bunch Swiss chard bottom stems trimmed, leaves and other stems finely chopped
  • 2 cups cooked cannellini beans or 1 15-ounce can, drained and rinsed
  • 1 14-ounce can stewed tomatoes or tomato puree, or 2 cups leftover marinara sauce
  • Pinch cinnamon
  • Fresh basil for serving (optional)

Directions

  1. If you have the time, soak the millet (to remove the phytic acid – if you don’t have time or if you forget, don’t sweat it). Preheat the oven to 375˚F.
  2. In a medium saucepan, bring 3 cups water to a boil. Add 1 teaspoon sea salt and the millet. Bring to boil. Reduce heat to low simmer; cover and cook 15-20 minutes, or until the water is absorbed and millet is tender. Stir in the butter or ghee, along with ½ cup of the cheese. Season to taste with additional salt, if needed. Cover and keep warm.
  3. While the millet cooks, start the filling. In a 12-inch (preferably cast iron) skillet, heat the olive oil over medium-high heat. Add the onions with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are tender, about 5-6 minutes. Add the mushrooms and cook, stirring occasionally, until softened, about 4-5 minutes. Sprinkle in the garlic, thyme and red pepper flakes. Add the tomato paste. Stir 1 minute. Add the Swiss chard and a pinch of salt and pepper; cook, stirring occasionally, until the greens are wilted. Stir in the tomatoes, ½ cup water, the cannellini beans and a pinch of cinnamon. Bring to a boil and simmer 3-5 minutes, or until thickened. Taste and season with salt and pepper as needed.
  4. Dollop the millet over the filling and spread it out in a smooth layer (it doesn’t have to be perfect!). Sprinkle on the remaining cheese. Bake 15 minutes, or until bubbling and lightly golden around the edges. Let cool 5 minutes. Spoon the mixture into wide bowls and garnish with freshly sliced or torn basil (if you’d like) and grated Parmigiano.

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