Cheddar-Broccoli Millet Pie Recipe

Try this Cheddar-Broccoli Millet Pie Recipe, the addition of nutritious millet makes this recipe a healthy choice for your next meal.
By Robin Asbell
December 2008/January 2009
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Cheddar-Broccoli Millet Pie Recipe. "There’s no 'wedge issue' with this pie. Everyone will agree it’s delicious."
Photo by Robin Asbell


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The nutritious grain millet is used to make this delicious Cheddar-Broccoli Millet Pie Recipe.

Cheddar-Broccoli Millet Pie

A pile of grains under a stir-fry or stew is great, but if you’re tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.

2 cups onion, chopped
1 tbsp extra virgin olive oil
1 cup millet
3 cups vegetable or chicken stock
1/2 tsp salt
1 tsp 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

Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, 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, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.

Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.


Highly Recommended by the MOTHER EARTH NEWS Editors:

The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by Robin Asbell (Chronicle, 2007). The millet recipes reprinted here only hint at the wide world of flavors and textures that awaits you when you begin incorporating nutritious whole grains into your diet. Order now.


Robin Asbell is the author of The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (Chronicle, 2007).


Read more about using whole grain millet in meals: Tap the Culinary Wisdom of Our Ancestors: Whole Grain Millet Recipes.








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