Winter Millet Bake

Winter Millet Bake

Adapted from Mark Bittman's Autumn Millet Bake recipe, this dish is hearty and satisfying. To make a vegan version, replace the cream with vegetable stock or water.
  • Prep: 20 min
  • Cook: 55 min
  • Total: 1 hour 15 min
  • Serves 4 to 6
Winter Millet Bake
  • 2 tablespoons extra virgin olive oil
  • Preheat the oven to 375°F and grease a 9x13-inch baking dish or casserole dish with olive oil.
  • 2 tablespoons extra virgin olive oil
  • Put 2 tablespoons of the oil in a small skillet over medium-high heat until hot.
  • ¾ cup millet (uncooked)
  • Cook millet in skillet, stirring frequently, until fragrant and golden, about 3 minutes.
  • Spread millet over the bottom of the greased baking dish.
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 cup fresh cranberries (if available, otherwise dried)
  • Evenly scatter the squash cubes and the cranberries on top of the millet.
  • 1 tablespoon minced fresh sage leaves, or ½ teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Sprinkle dish with sage, salt, and pepper.
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • Drizzle syrup and honey over dish.
  • ½ cup vegetable stock
  • ½ cup heavy cream (or substitute additional ½ stock)
  • Combine stock and cream in a small sauce pan and heat over medium heat until warm.
  • Carefully pour the warmed stock and cream evenly over dish. Cover tightly with foil and bake at 375°F without disturbing for 45 minutes.
  • ¼ cup vegetable stock
  • Carefully uncover dish and adjust seasonings to taste. If millet appears to be too dry, add an additional ¼ cup of vegetable stock.
  • Cover and return dish to oven. Increase heat to 400°F. Bake until the mixture bubbles, the top is browned, and millet has cooked through, about 10 to 15 additional minutes. Serve piping hot or at room temperature.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/winter-millet-bake/). Adapted from Bittman, Mark. How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. (Wiley, 2007.)
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