Vegetable Millet Bake - dairy-free Oil-free
Feb 07, 2020
Prep Time: 01 Hour 30 minutes
Cook Time: 01 Hour
Servings: 4 Servings
Ingredients
- 1 cup vegetable stock
- 2 cups cooked barnyard/foxtail millet
- 1/2 cup broccoli
- 1/2 cup potato diced
- 1 medium onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1/4 tsp crushed red chili flakes
- 5 cups spinach leaves
- 1 cup cashew cheese
- 1 tsp fresh lemon zest
- 1/4 tsp freshly ground black pepper
- salt to taste
Method
- Steam the potato until cooked.
- Preheat oven to 350 degrees F.
- Dry roast the onion and garlic until translucent.
- Add thyme, rosemary, red-pepper flakes, and spinach and sauté until just wilted.
- Remove from heat.
- Add the millet, cashew cheese, lemon zest, pepper, potato and broccoli to the spinach-onion mixture, along with vegetable stock and stir until well combined.
- Pour the mixture into the prepared baking dish, and place in the oven.
- Bake for 30 minutes, until set and edges are brown.
- Let it cool slightly before slicing.
- Serve warm or at room temperature (it’s also good cold).
To know more, please visithttps://sharan-india.org/healthy-recipes/
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