Bake until the mixture bubbles and the top is browned (hs note: and the millet is cooked through), another 10 minutes or so.
Serve piping hot or at room temperature (hs note: drizzled with the remaining olive oil if you like).
1/4 cup extra virgin olive oil, plus oil for the dish 3/4 cup millet 1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes 1 cup fresh cranberries Salt and freshly ground pepper 1 tablespoon minced sage leaves or 1 teaspoon dried 2 tablespoons maple syrup or honey 1 cup vegetable stock or water, warmed* 1/4 cup pumpkin seeds or coarsely chopped hazelnuts Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.
Put 2 tablespoons of the oil in a small skillet over medium-high heat.
- For anyone looking for other ways to play with millet (and you have my book onhand), there is a millet fried rice in there that is a "everyday" type recipe of mine. If you are referencing the photo, you'll notice the shrivel factor. You can make this vegan, vegetarian, I used a bit of cream* - but you can use just stock or water.
The real trick is getting the millet to cook all the way though, so don't over toast it, and keep adding liquids if you need to.
I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals.
Here's the part that I love about this book (and it comes through eventually in Mark's Leonard Lopate interview). Mark Bittman is clearly excited about all the other ingredients that come into play when you start to phase out some (or all) of the meat in your diet.
I made the Autumn Millet Bake yesterday, a largely hands-off winter squash-based casserole of sorts, and a perfect Thanksgiving recipe for those of you collecting ideas.
The pop of the golden millet plays off the soft texture of the baked squash beautifully.
Yawn." I finally sat down with a review copy that was sent to me and I have to tell you, this book is fantastic - absolutely packed with great recipes, charts, illustrations, endless variations and ideas.
For the four or five of you who might not be familiar with Mark Bittman, instead of attempting to summarize his accomplishments for you, I thought it would be more fun to punch "Mark Bittman" into to see what turned up.
Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet.