MILLET AND GREENS GRATIN
Millet can be dry, but here there's lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I'd frozen a while back. Look for beets with lush greens at your farmers' market. There's a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.
- Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.
- In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.
- Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams
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Okuhle Hlatshwayo
[email protected]This dish is a great make-ahead meal. You can make it ahead of time and then bake it when you're ready to eat.
malik arif khan
[email protected]I love the combination of millet and greens. This dish is a great way to get your daily dose of vegetables.
KAYON HENRY
[email protected]This dish was a great way to use up leftover greens. The millet and cheese sauce were a great addition.
Dudu Tembe
[email protected]Overall, this was a good dish. It was easy to make and the flavors were good. I would definitely make it again.
Mark Harris
[email protected]This dish was a bit too rich for my taste.
Anya Hinata
[email protected]The millet was a bit too chewy for my liking.
Ian Ngwenya
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Bazira Kevin
[email protected]This gratin was a hit with my family! The millet was a nice change from the usual rice or pasta, and the greens and cheese sauce were a delicious combination. I will definitely be making this again.
Dhirendra Oli
[email protected]This dish was delicious and easy to make. The millet was a great substitute for rice, and the greens and cheese sauce were a perfect combination. I will definitely be making this again!
Nadir noonari
[email protected]I'm not a huge fan of millet, but this dish changed my mind. The millet was cooked perfectly, and the flavors of the greens and cheese sauce really complemented it. I would definitely make this dish again.
Sisko Adera
[email protected]This millet and greens gratin was a delightful surprise! The combination of flavors and textures was perfect. The millet was cooked to perfection, and the greens were tender and flavorful. The cheese sauce was rich and creamy, and it perfectly comple