This herb casserole can be ready in under 30 minutes and is bursting with flavor!
Millet Herb Casserole
- 3 C millet, rinsed (I use Bob’s Red Mill Millet)
- 1-2 red bell peppers, seeded and diced
- 6 C boiling water
- 2 tsp salt
- 2 bay leaves
- 1 tsp oregano, basil, and thyme
- 1 tsp granulated onion
- 2/3 C italian parsley, chopped
- 1 C dried cranberries
- 1-2 apples, peeled, cored, and chopped into bite size pieces
- 4 T olive oil
- Measure water and set to boil on stove top, while you are preparing the toasted millet.
- Add the rinsed millet to a medium to large skillet and dry and toast the millet over med-high heat. This takes from 2-10 minutes. Keep stirring the millet. It will be ready when you hear it popping like rice krispies pop in a bowl of milk. It will also look lightly toasted. Stay with it and keep stirring. Turn down heat or remove pan from heat and continue stirring if it begins to scorch.
- When the millet is toasted, you are ready to add the boiling water to the skillet. SLOWLY ADD THE WATER AND STAND BACK WHILE ADDING. The water and millet boil rapidly at first and can splash out of the pan.
- Add the bell peppers and herbs. Reduce heat and simmer, covered, for approximately 20 minutes (until all the water is absorbed.)
- When the water is absorbed, remove the millet from the heat and fluff with a fork. Add the olive oil, cranberries, apple, and parsley and replace cover. Let stand at least 5 minutes.
(Additional Option: You can also add 8 oz. of rinsed, chopped Baby Bella mushrooms, sautéed in 2-4 T of olive oil.)
Did you know? . . .
Millet ~ an ancient gluten free grain is sweet and nutty in flavor. It contains many B vitamins, minerals, and protein. Millet is a versatile grain that can be incorporated into many comforting fall and winter dishes, from casseroles to desserts. You can locate millet at your local health food store or online.
Watch for more millet recipe ideas!