Cheddar-Broccoli Millet Pie
"This recipe is from Mother Earth News Dec 2008/Jan 2009, part of an article about cooking with millet. Next time I try it I'm going to chop up a smoked sausage and add that. I've called for a 3 1/2 quart sauce pan, the original called for 2 1/2 which I found too small.
It did not specify how the onions should be cut up, I diced them.
My cooking time is only for the baking, I did not put in the 30 minutes sauteing/boiling time, and my prep time is only a guess."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Yields:
-
1 Pie
- Serves:
- 6
ingredients
- 2 cups onions
- 1 tablespoon extra virgin olive oil
- 1 cup millet
- 3 cups chicken stock or 3 cups vegetable stock
- 1⁄2 teaspoon salt
- 1 teaspoon dried thyme
- 1 medium carrot, chopped
- 3 cups broccoli florets, cut into small pieces
- 6 ounces sharp cheddar cheese, shredded
- 2 large eggs
- olive oil, for pan
directions
- Heat a 3 1/2 quart heavy sauce pan over medium-high heat for a few.
- seconds, then add the oil.
- Add the onions and saute, lowering the heat as they soften.
- Cook until golden and sweet.
- Add the millet and stir, cooking until the grains are hot to the touch and fragrant.
- Add the stock, salt, thyme and carrot, and bring to a boil.
- Cover tightly and lower heat to the lowest setting.
- Cook for 30 minutes.
- Quickly add broccoli to the pan.
- Re-cover again and let stand for 5 minutes.
- Uncover, fluff and let cool.
- Preheat oven to 400 degrees.
- In a large bowl, stir the millet with the cheese and eggs and scrape into a greased pie pan.
- Bake for 45 minutes, until golden on top and firm to the touch.
- Slice and serve warm.
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RECIPE SUBMITTED BY
Conservative. Bibliophile. Heathen. Chocolate fanatic.
