A delicious and healthy side dish that becomes extra special when served as an Individual and Oven Baked Broccoli and Cheddar Millet Casserole!
MIllet, considered an ancient grain, originated in Africa but a long since became a staple in Europe where millet is eaten as porridge, and India where it is ground into flour and made into roti.
Available in markets as pearled or “hulled.” Dr. Weil advises buying the hulled version of millet because it is considered whole grain and retains its fiber.
“Millet is a good source of manganese, magnesium, and phosphorous – a one-cup serving provides about 30 percent of the Daily Value for each of these nutrients. Millet is gluten-free and easily digestible,” Weil explains.
8 cups broccoli florets (4 small heads)
1½ tablespoons olive oil
2 teaspoons salt, divided
Fresh ground pepper
1 ½ cups millet
3 cloves garlic, minced
1 tablespoon butter
1 cup milk
1 teaspoon dried thyme
8 ounces shredded cheddar cheese
Preheat oven to 450°F.
I like to use individual tart pans but this can also be made in a large casserole dish or 9″ x 13″ baking dish.
Wash and cut the broccoli into small florets.
Heat a large skillet over medium heat and dry toast 1 1/2 cups millet, stirring often until brown and toasty– about 10 minutes. This step is optional but enhances the flavor and texture of the millet.
Then… prepare millet according to the package directions (takes about 20 minutes).
In the same large skillet, add olive oil and heat over medium heat. Add broccoli and stir-fry until bright green, about 3-5 minutes. Remove to a separate bowl and set aside.
Then, reduce heat to medium low and add 1 tablespoon butter to the skillet. Add the garlic and saute for about 1 minute. Add 1 cup milk, 1 teaspoon salt and 1 teaspoon thyme, and bring to a simmer. Stir in 1½ cups cheddar cheese and stir until the cheese melts and the sauce thickens slightly (turn up the heat slightly if the cheese does not melt at first, but be careful not to overheat it).
When the broccoli, millet and sauce are finished, turn down the oven temperature to 400°F. Pour the millet into individual pie plates, ramekins or large casserole dish and sprinkle with ½ teaspoon kosher salt. Add stir-fried broccoli, pour in the sauce, and add a bit of the shredded cheese (making sure to reserve some cheese for the top). Stir thoroughly to combine all millet with sauce and cheese. Sprinkle the remainder of the cheese over the top.
Bake at 400°F for 10-15 minutes until warm.
Adaped from A Couple Cooks