Roasted Millet Bake
This tasty side dish was just cooked up last week at a
Rice Diet Cooking Class. The cranberries and the
squash make this millet bake a delicious, colorful and
healthy casserole alternative to your holiday
menu.
Ingredients:
- 1 Tablespoon extra-virgin olive oil
- 3/4 cup millet
- 1 medium butternut squash, peeled, seeded and
cut into 1-inch cubes
- 1 cup fresh cranberries (about 4 oz.)
- Fresh ground pepper to taste
- 1 Tablespoon minced fresh sage leaves (or 1
teaspoon dried)
- 2 Tablespoons maple syrup
- 1 cup roasted vegetable stock
Directions:
Preheat oven to 375 degrees F. Lightly oil a 2 quart
casserole dish or 9x13 in baking dish with olive oil.
Warm 1T olive oil in a small skillet over med high
heat. Add the millet, stirring frequently, cook until
fragrant and golden, about 3 minutes. Spread in
bottom of the baking dish.
Scatter the squash cubes and the cranberries on top
of the millet. Sprinkle with pepper and sage and
drizzle with the maple syrup. Carefully pour the
warmed stock over all. Cover tightly with foil and bake,
without disturbing, for 45 minutes.
Uncover and raise heat to 400 degrees F. If the bake
looks too dry, add a spoonful or two of stock. Bake
until the mixture bubbles and the top is browned,
another 10 minutes or so. Serve hot or at room
temperature.
This recipe yields 6 servings.
Each serving contains approximately: Calories: 190,
Total Fat: 5g, Saturated Fat: 0.7g, Protein: 3.5g,
Carbohydrates: 32g, Fiber: 3g, Cholesterol: 0g,
Sodium: 20mg.
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