Serves: 6
Source: Kitchen Matters
Ingredients
- 1 cup uncooked millet
- 2 cups + 6 tablespoons vegetable or chicken stock (or salted water)
- 3 Tablespoons of olive oil plus more for the baking dish
- 1 onion, diced
- 1 zucchini, diced
- 1 green or sweet pepper, diced
- 1 large clove of garlic, minced
- freshly ground salt and pepper
- 1 12 ounce can of tomato purée or sauce
- 2 teaspoons of cumin
- 1 1/2 teaspoons of chilli powder
- 1/2 teaspoon chipotle powder
- 3/4 cup cup cooked black beans or 1/2 (15 ounce)can drained
- 1/2 cup frozen or fresh corn
- 1/4 cup fresh cilantro plus more for garnish
- 1 1/2 cups shredded cheese
- 1 medium avocado, diced (optional)
- 2 tablespoons chopped scallions(optional)
Instructions
- Place millet in saucepan with chicken stock or water and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Allow to sit for 10 minutes after being removed from the heat and then fluff with fork.
- Preheat oven to 400 degrees. Lightly grease a 9 * 13 baking dish with olive oil.
- In a large skillet, warm 2 tablespoons of olive oil, add the onions, zucchini, and peppers. Sprinkle with salt and pepper and sauté until tender, 6 to 8 minutes. Set aside.
- In a small saucepan, heat the remaining tablespoon of oil over medium-low heat. Add garlic and sauté until fragrant (1 minute). Add tomato purée , 6 tablespoons of stock, spices, 1/4 teaspoon of salt, and pepper to taste. Simmer 3 to 4 minutes.
- In a large bowl, combine cooked millet, sautéed vegetables, corn, black beans, cilantro and a 1/2 cup of the cheese. Mix well and transfer to prepared baking dish. Top with tomato mixture and remaining cup of cheese. Bake 25 to 30 minutes or until cheese is melted.
- Garnish with diced avocado, chopped scallions and cilantro.