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Autumn Millet Bake

Autumn Millet Bake

Cooking food that pleases to two adults and a toddler can be tricky at times. I like to think that little Sara eats good, home cooked food most of the time, so the occasional bribe at the grocery store so we can go through the register and reach the car without a major meltdown doesn’t make me too worried. To make up for those bribes, I always look for recipes that include whole grains, vegetables and lean proteins. So, when I saw this recipe here, I knew I had to try it; the dish is simple, good hot or at room temperature. Toasting the millet gives the whole dish a nutty flavour and goes beautifully with the tender butternut squash, soft and sour cranberries and crunchy pumpkin seeds.  The original recipe comes from Mark Bittman’s How to Cook Everything Vegetarian which I have already ordered; I am looking forward to trying more recipes from the book.

Autumn Millet Bake

  • 2 tbsp extra virgin olive oil plus more to grease the dish
  • ¾ cup millet
  • 1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 cup fresh or frozen cranberries
  • Sea salt and freshly ground pepper
  • 1 tablespoon minced sage leaves
  • 2 tbsp maple syrup or honey
  • 1 cup vegetable stock or water
  • ¼ cup cream
  • ¼ cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F; grease a 10×10 or 9×13 baking dish with olive oil, set aside.

Heat the olive oil in a pan and toast the millet until golden and fragrant, transfer to the prepared baking dish, arrange the butternuts squash and cranberries, season with salt and pepper. Sprinkle with sage and drizzle with honey or maple syrup. Heat about ¾ cup of vegetable stock and ¼ cup of cream, pour over the millet, cover tightly with aluminum foil and bake for 45 minutes.

Remove the foil, increase the oven temperature to 400F, check the millet, it should be cooked through but still a little firm, add more water, stock or cream (I added about 3 tbsp of vegetable stock) and bake for about 10 more minutes.

Autumn Millet Bake

Autumn Millet Bake

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10 comments to Autumn Millet Bake

  • Megi, tarifi denemek istiyorum ama millet ve cranberries yerine ne kullanabilirim. Millet yerine quinoa kullanabilirim diye düşündüm. Dün konuştuğumuzda soracaktım ama unutmuşum.
    Fotoğrafları mükemmel, özellikle pişmiş hali çok ama çok lezzetli duruyor.
    Sevgiler.

  • Butternut squash and cranberries look so great together :)

  • LindenTea

    Asli, tesekkur ederim, millet yerine quinoa cok guzel sonuc veriyormus okudugum yorumlara gore, taze yerine kuru cranberry kullanip birkac kasik su, sebze ya da tavuk suyu ilave edilebilir sanirim, zaten aldigim sitede de kuru kullanmis yanlislikla. Umarim dener begenirsiniz.

    Thank you for the comment Medeja.

  • Megi, Your vegetarian dishes always look so good…and very appealing! This dish is no exception…looks so bright and I love all the textures.
    By the way, you have ton of wonderful recipes I need to look over:). I LOVE your gluten-free section…I’ve told my sister to come over for a look:).

  • What a gorgeous dish Megi! I’m going to add this to my list when I have a minute to chop my butternut squash up. I posted the kale and beet salad and already had a co-worker try it and LOVED it!

  • LindenTea

    Thank you Dawn, I really appreciate you taking the time to tell me about the kale salad and posting it on your blog. :) I think the autumn millet bake is something you would really like, hope you have a chance to give it a try.

  • Sevgili Megi, darı yerine quinoa ve dondurulmuş yaban mersini ile birlikte pişirdim. Sonuç harika oldu. Kabak sevenler için alışılmışın dışında, çok lezzetli ve pratik bir tarif. Güzel tarifin için çok teşekkürler:)

  • Hem besleyici hem de çok farklı bir tarif. Tadını ciddi ciddi merak ettim. Aslı ablanında dediği gibi yaban mersini her markette donmuş olarak ta bulunamıyor.Bu arada hala Qinoa alamadım. Türkiyede bulmak çok zor. Hem sende hem de Aslı abla da bu kuru bakliyatla ilgili harika tarifler var. Şimdilik seyretmekle yetiniyorum :)

  • I bookmarked this recipe around Thanksgiving, so thank you for reminding me about this… not sure I still have all the ingredients, though.. hmmpht.

  • [...] for our small group. I’ve already been collecting recipes. I’m going to make this next week for Meatless Monday to see if it is worthy of Small Group Thanksgiving. I’ll keep you [...]

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