Cheddar-Broccoli Millet Pie

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“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.”
2hrs 15mins
1 Pie

Ingredients Nutrition


  1. Heat a 3 1/2 quart heavy sauce pan over medium-high heat for a few.
  2. seconds, then add the oil.
  3. Add the onions and saute, lowering the heat as they soften.
  4. Cook until golden and sweet.
  5. Add the millet and stir, cooking until the grains are hot to the touch and fragrant.
  6. Add the stock, salt, thyme and carrot, and bring to a boil.
  7. Cover tightly and lower heat to the lowest setting.
  8. Cook for 30 minutes.
  9. Quickly add broccoli to the pan.
  10. Re-cover again and let stand for 5 minutes.
  11. Uncover, fluff and let cool.
  12. Preheat oven to 400 degrees.
  13. In a large bowl, stir the millet with the cheese and eggs and scrape into a greased pie pan.
  14. Bake for 45 minutes, until golden on top and firm to the touch.
  15. Slice and serve warm.

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