MILLET CASSEROLE

  • 2 cups millet
  • 4 1/2 cups water
  • 1 large carrot diced
  • 2 stalks celery diced
  • 1 large onion diced
  • sea salt
  • shoyu or tamari soy sauce
  • toasted sesame oil

Wash millet (and toast, optional). Bring to a boil and simmer 30 minutes or until water is absorbed. Saute onion and carrot in toasted sesame oil and add after millet has cooked for 15 minutes with 2 pinches of salt. Add celery and oil and tamari to taste at end of cooking, mix.

Variation 1:
Place mixture in an oiled baking dish, glaze top with a tamari/oil mixture and bake in preheated oven at 350 for 20-30 minutes. Serve plain or with gravy or toasted sunflower seeds.

Variation 2:
Millet croquettes. Form mixture into balls with an oiled ice cream scoop. Place on oiled baking sheet and bake in preheated oven at 350 for 20-30 minutes. Serve with gravy.

Variation 3:
Resurrection casserole or “Behold I make all things new casserole.” (A great way to use leftovers.) Take Mixture, or just plain cooked millet and chop up so not lumpy, place in oiled baking dish. Add any leftovers: vegetables, noodles, beans and seaweed dishes. Simmer a few cups of water in a pot, add tamari and a few spices such as thyme, basil, oregano, dill, cayenne… Can rehydrate “Heart line” soy chicken pieces in this liquid. Can also add arame seaweed or chopped green peppers, scallion, or chopped parsley to this liquid. Pour all this over the millet and leftovers and stir. Flatten and top with soy cheese. Bake for about 20 minutes at 350. Everybody loves it!

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