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Easy Stovetop Millet Casserole

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Recipe: Stovetop Millet Casserole

I've found that most whole grains end up chewy, or tough. But on the quest to find that magical grain that could truly replace rice for me, I discovered millet. A grain with a slight corn taste and can be cooked light and fluffy, or al dente according to taste. This stovetop millet casserole recipe is one of the first that I tried, and while it doesn't look appetizing, I really like the flavor!

The Ingredients

2-3 cups cooked millet (1 cup uncooked)

1 can whole black beans (drained but not rinsed)

1 can diced tomatoes with garlic and onion (drained- garlic and onion can be added separately)

1 can diced green chilies

2 pkt Herb Ox beef bouillon (powdered, not cubes)

Alternately- for a vegetarian or vegan version, you can substitute a pkt of instant red miso for the beef bouillon.

“This recipe can be halved- just freeze 1/2 of each canned item. Remember to thaw before using again.”

The Directions

In a saucepan, simmer black beans, tomatoes (and onion and garlic if added separately), and green chilies until thoroughly heated. Stir in cooked millet*. Stir in beef bouillon. Continue to cook over medium to low heat for several minutes. Serve.

You can add any kind of vegetable that you want, but I'd recommend broccoli, carrots, or peas (the young, sweet kind). Also, if served with chicken or pork, you may want to substitute chicken bouillon for the beef.

*How To Cook Millet

Millet is cooked just like rice, but must be rinsed thoroughly before cooking. Bring two cups of water to boil in a saucepan or pot, add 1 cup rinsed and drained millet, a pinch of salt, and a bit of butter or olive oil. Cover pot and simmer 15-20 minutes.

Millet Tips

>>The longer millet is cooked, and the more water used, the lighter and fluffier the millet will be

>>Cooked millet can be up to 3 times larger than in its dry state. Adjust recipes accordingly.

>>Millet can substitute for rice in nearly any recipe.

Vegetarian/Vegan Version

Simply add a packet of instant miso soup to the boiling water when preparing the millet, and omit the beef bouillon at the end.

The miso has a rich flavor, sort of mushroomy, and it should work fine.

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