Herbed Cheese Millet Casserole

Name: Herbed Cheese Millet Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon butter; 1/4 cup raw millet; 1/4 teaspoon salt; 1/2 cup water; 1/2 cup shredded cheddar cheese; 1/2-1 teaspoon dried sage; 2 tablespoons butter; 2 tablespoons milk

Submitted by Patti599

"This recipe is from one of my first veggie cookbooks, The Apartment Vegetarian Cookbook . You might be able to find this book somewhere used. This recipe is really, really good and it deserves to be preserved!"

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photo by Sharon123

Ready In:: 45mins
Ingredients:: 8
Serves:: 2

ingredients

1 tablespoon butter
¹⁄₄ cup raw millet
¹⁄₄ teaspoon salt
¹⁄₂ cup water
¹⁄₂ cup shredded cheddar cheese
¹⁄₂ - 1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk

directions

In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.

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Reviews

Love this recipe! This is definitely my "go to" recipe for millet. I usually double or quadruple the recipe to make leftovers, and I reduce the amount of butter in half. A great way to cook millet is in a rice cooker- it comes out perfect every time!

Yumyum5
Very good! I doubled the recipe and used equal amounts of chicken broth and water instead of just water. I eliminated the butter and sauted the millet in a small amount of EVOO. I also sauted 1/2 pound of mushrooms and a small chicken breast (cubed) and added it to the millet prior to putting in the casserole. It was served with steamed broccoli.We will be enjoying this again.

Grammy Carmie
I doubled the millet to 1/2 cup. I made the mistake of doubling the cheese.....too much cheese. Otherwise, a good millet recipe. I added some dried rosemary with the sage.

cassarole queen
Great recipe. I doubled the recipe and halved the butter and think I may use a quarter of it next time. I'm a millet newby and look forward to making this recipe again with some add-ins like sweet potato like another reviewer mentioned or mushrooms and onions or broccoli or cauliflower. I'm sure it would be delicious with just about anything. Thank for sharing this delicious recipe! : )

Lucky in Bayview
Delicious!! I quadrupled the recipe which filled a casserole dish and gave us leftovers to enjoy later. My husband and I both had seconds and my children enjoyed it too. We can’t have cow dairy so I used goat butter and goat milk and goat cheddar as well as goat mozzarella because I didn’t have enough if the cheddar. I cooked two diced sweet potatoes with the millet and used chicken broth instead of water which I do when I cook all of grains. I cooked some ground chicken separately and threw in some frozen spinach at the end and mixed everything together before putting it in the casserole dish. Such a yummy meal!

szct