Millet Bake

5 from 1 vote

This millet bake is a cozy, comforting dish with sautéed veggies, soft millet, and a delicious cheese topping. It’s simple to make and perfect for any meal.

Prep Time50

Cook Time20

Course: Main Course, Vegetarian

Cuisine: American, German

Diet: Vegetarian

Servings: people

Calories: 453kcal

Author: Adina

Equipment

Large saucepan
Fine-meshed strainer
Casserole dish 10x6 inches/ 26x15 cm

Ingredients

1 cup millet 200 g/ 7 oz
2 tablespoons butter
1 medium onion finely chopped
2 garlic cloves minced
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon red pepper flakes
1 teaspoon oregano
½ teaspoon fine sea salt
½ teaspoon ground black pepper
about 2 cups leeks chopped 200 g/ 7 oz, Note 1
½ cup frozen peas slightly defrosted, 75 g/ 2.5 oz
1 small carrot diced, about 60 g/ 2 oz
½ red bell pepper diced, about 100 g/ 3.5 oz
2 cups vegetable broth 500 ml
1 mozzarella ball 125 g/ 4.5 oz
1 cup cheese grated, Gouda or Cheddar, 100 g/ 3.5 oz

Instructions

Wash millet (Note 2): Place the millet in a fine-mesh strainer and rinse under cold water. Let it drain while you chop the vegetables.
1 cup millet / 200 g + 1 medium onion + 2 garlic cloves + about 2 cups leeks / 200 g + ½ cup frozen peas / 75 g + 1 small carrot + ½ red bell pepper
Sauté: Melt butter in a saucepan. Sauté chopped onions for 3 minutes until golden. Add garlic and spices, stir for 1 minute, then add chopped vegetables. Cook, stirring occasionally, for 2 minutes.
2 tablespoons butter + ½ teaspoon cumin + ½ teaspoon coriander + ¼ teaspoon red pepper flakes + 1 teaspoon oregano + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
Simmer millet: Add millet and vegetable broth and stir to combine. Bring to a boil, cover, and simmer on medium-low for 20 minutes or until millet is cooked. Adjust seasoning and let it cool for 5 minutes.
2 cups vegetable broth / 500 ml
Preheat oven to 400°F (200°C) and butter a casserole dish.
Combine: Add half the grated cheese and lightly beaten eggs to the millet. Stir well. Transfer the mixture to the casserole dish, level, and sprinkle with the remaining cheese.
1 mozzarella ball + 1 cup cheese/ 100 g
Bake millet casserole for 20 minutes or until the cheese is melted and golden. Let rest for 5-10 minutes before serving.

Notes

Vegetable choice: This recipe is perfect for using up vegetables from your fridge. You can easily swap in whatever you have on hand, like broccoli, carrots, zucchini, pumpkin cubes, spinach, or mushrooms. Feel free to add fresh herbs of your choice for extra flavor.
Washing millet before cooking removes dirt, dust, and its natural bitter coating. This makes it taste better, cook evenly, and have a light, fluffy texture.

Nutrition