Millet Casserole
Clean and healthy millet casserole.
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
millet
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | medium |
onions
thinly sliced |
|
| 3 |
celery
thinly sliced |
|
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked |
|
| 5 | cups |
water
|
|
| 1 | teaspoon |
sea salt
|
|
| 2 | cups |
broccoli florets
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
millet
|
|
| 5 | ml |
vegetable oil
|
|
| 2 | medium |
onions
thinly sliced |
|
| 3 | each |
celery
thinly sliced |
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 1.2 | l |
water
|
|
| 5 | ml |
sea salt
|
|
| 473 | ml |
broccoli florets
chopped |
|
Directions
Rinse and drain millet.
Dry roast millet in a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance.
Remove from heat.
Heat oil in a large saucepan over medium heat and sauté onions for 2 minutes.
Add celery and sauté for 5 minutes, stirring often. Add chickpeas, water and salt.
Bring to a boil.
Stir in millet and return to a boil.
Reduce heat, cover and simmer for 20 minutes.
Then add broccoli and continue to cook for 5 minutes.
While mixture is hot, press firmly into a 9 inch cake pan; or serve as is.
Sprinkle with garnish, cut into squares and serve.
Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates, 4 G fat, 0 mg cholesterol, 57 mg calcium.
