Recipe Category: Casserole
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Ingredients
Makes 4 to 6 servings
- 2¾ cups water
- 1 cup millet
- salt
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 2 garlic cloves, minced
- 3 cups chopped stemmed Swiss chard Salt and freshly ground black pepper
- 1 1/2 cups cooked or 1 can Great Northern beans, drained and rinsed
- 1 cup ripe cherry tomatoes, quartered
- 2 tablespoons fresh lemon juice
- 1/4 cup nutritional yeast (optional)
- 2 tablespoons minced fresh dillweed
- 2 tablespoons minced fresh parsley
- 1/3 cup dry unseasoned bread crumbs
Method
- In a large saucepan, bring the water to a boil over high heat
- Add the millet and 1/2 teaspoon of salt
- Return to a boil
- Reduce the heat to low, cover and simmer until tender, 30 to 40 minutes
- Set aside
- Preheat the oven to 350°F
- Lightly oil a 2-quart casserole and set aside
- In a large skillet, heat the oil over medium heat
- Add the onion and bell pepper, cover and cook until softened, 7 minutes
- Add the garlic and chard and season with salt and black pepper to taste
- Cover and cook, stirring occasionally, until the chard is wilted, about 5 minutes
- Stir the chard mixture into the cooked millet, along with the beans, tomatoes, lemon juice, yeast, dillweed and parsley
- Transfer the mixture to the prepared casserole and sprinkle evenly with the bread crumbs
- Bake, uncovered, until golden brown on top, 20 to 25 minutes
- Serve immediately
Full List of Casserole Recipes
Full List of Bean-Casserole Recipes