millet casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 217.2
- Total Fat: 14.4 g
- Cholesterol: 28.3 mg
- Sodium: 602.8 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.6 g
- Protein: 10.3 g
View full nutritional breakdown of millet casserole calories by ingredient
Introduction
Delicious casserole to prepare ahead (or not!) Vegetarian and gluten-free (unless you use couscous). Original recipe calls for couscous rather than millet, and this is delicious, too! Depends on what you have in your cupboard at the time. Delicious casserole to prepare ahead (or not!) Vegetarian and gluten-free (unless you use couscous). Original recipe calls for couscous rather than millet, and this is delicious, too! Depends on what you have in your cupboard at the time.Number of Servings: 8
Ingredients
-
1 cup dry millet or couscous
1 large can tomatoes, diced
8 oz muenster cheese
5 oz spinach or arugula (about 5 cups)
chopped walnuts, pinenuts, or sunflower seeds to equal 1/2 cup (recipe calculator uses half sunflower seeds, half walnuts)
1 tsp salt
1 tsp black pepper
1 tsp each butter and olive oil
Directions
Cook the cup of millet or couscous with 1/2 tsp salt, according to directions. Fluff with fork and set aside. In seperate pan, melt the butter and olive oil and saute until tender, about 10 minutes. Add the can of tomatoes and cook for 10 minutes longer, until liquid thickens and reduces. In a large bowl, toss the millet with the tomato mixture, arugula, nuts, remaining 1/2 tsp salt and pepper. spread 1/2 mixture into large baking dish, top with half the cheese. Spread reamaining mixture on top and sprinkle with remaining half of cheese. Cover with foil and bake at 375 for 20-35 minutes (depending on if you had it in the fridge or are baking it while warm). Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KCBLOUGH.
Number of Servings: 8
Recipe submitted by SparkPeople user KCBLOUGH.