Millet Casserole
March 23, 2011, 9:37 pm
Filed under: Uncategorized

I love grains. In fact, I’ve never met a grain I didn’t simply fall in love with completely and have to fix up in a delicious way for my family. Even birdseed millet. Millet falls into that category of foods my father refused to eat because of associations with his childhood growing up on a ranch in West Texas. I, however, am far enough removed from that childhood that I am willing to explore options, and that included feeding my family birdseed millet.

Homemade chicken broth, bring it to a boil

It started out with a delightful Spring daytrip to Brighter Day in Savannah, a lovely 50 minute drive down Hwy 80, underneath live oak trees and warm breezes to a fragrant emporium filled with all sorts of organic goodies and smelling of the bulk spices at the back of the store. To the right as you come in is a wall filled with every manner of bulk grain, bean, pea, grainy type thingy you might want to buy by the pound. I have to restrain myself to stay within a budget, but Oh My…the lovely lovely grains. Millet, amaranth, any kind of rice, wheat, barley, quinoa…and on.

Birdsee...I mean...Millet


*an aside*When Terry rebuilt my kitchen, he made this lovely hutch and thenstocked it with gallon, half-gallon, and quart glass jars all so I could store these beautiful grains and be able to see exactly what was on hand instead of them disappearing to the back of the pantry to go stale and be forgotten.
*end aside*

So with this trip to Brighter Day, Terry suggested I get some stuff I’d never made before…whatever I wanted. I saw the millet and amaranth, and had heard of them before, as birdseed, and figured why not. I still haven’t done anything with the amaranth, but I found a recipe for amaranth tabouleh, and will try that when it’s predictably warm. The millet, however, has been used and received very well by The Heathens, who often poo-poo anything more exotic than macaroni and cheese. To their credit, if I can get it in them before they ask what it is, they’ll eat it even after they know what it is, and birdseed millet casserole is no exception.

Chop up an onion and sautee it in a little oil


Of course, this casserole is essentially cream and cheese, with birdseed millet. it is stunningly similar to macaroni and cheese, only with eggs, or maybe some kind of souffle, only it doesn’t puff up…but whatever, it’s tasty tasty, warm and filling, and held up beautifully for leftovers the next day.

eggs, half&half, spices, mixum all up


MILLET CASSEROLE

4 c. cooked millet
1/2 c. finely chopped onion, sauteed in a bit of olive oil until translucent
2 teaspoons minced garlic, sauteed with the onion
1/2 tsp. Mrs Dash Table Blend
2 cups half and half
4 eggs, well beaten
1 1/2 c. grated sharp cheddar cheese

To well beaten eggs, add cream, chopped vegetables, seasoning and 1 cup cheese.

Let Lily clean up what you enthusiatically slopped out of the bowl


Stir well into millet, pour into casserole and sprinkle with the remaining 1/2 cup cheese and paprika. Dot with butter and bake at 325 degrees for 30 minutes or until firm.

pour it into a greased casserole and top with a bit of paprika

To cook millet:

4 c. boiling chicken broth (homemade preferably)
1 tsp. salt
1 1/2 c. millet

Turn on low heat and cook about 20 minutes.

oops almost missed a picture of the finished stuff. Whoosh and it was gone

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