SERVES 6 · GF, VEGETARIAN ADAPTABLE
Millet is easy to cook, inexpensive, high in protein, alkalizing, and tastes really mild, almost like buttered corn. This casserole is a great place to start if you’re just not sure what to do with millet. I liken it to a hippie version of enchiladas. It has all the flavors you love in your favorite Tex-Mex dishes, but it’s really lightened up and chock-full of fiber and nutrition. Although if you need to put extra cheese on top, you have my blessing.
1 cup uncooked millet
2 cups (optional) + 6 tablespoons chicken stock (not vegetarian) or vegetable stock (for homemade, see here)
3 tablespoons unrefined, cold-pressed extra-virgin olive oil, plus more for baking dish
1 onion, diced
1 zucchini, diced
1 green or sweet bell pepper, diced
½ teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
1 large garlic clove, minced
12 ounces tomato puree or crushed tomatoes (not tomato paste)
2 teaspoons ground cumin
1½ teaspoons chili powder
½ teaspoon chipotle chile powder, or more if you want it spicy
¾ cup cooked black beans, or about ½ (15-ounce) can, drained and rinsed
½ cup fresh or frozen thawed organic corn kernels (fire-roasted corn is nice)
¼ cup chopped fresh cilantro, plus more for garnish (optional)
1½ cups shredded cheese, such as Mexican blend or Monterey Jack
1 medium-size avocado, diced (optional)
2 tablespoons chopped scallion (optional)
1. Place the millet in a medium-size saucepan with 2 cups of water and a pinch of salt (or use 2 cups of chicken or vegetable stock) and bring to a boil. Lower the heat to a simmer, cover, and cook for 30 minutes. Allow to sit for 10 minutes (or longer) off the heat and fluff with a fork.
2. Preheat the oven to 400°F. Lightly grease a 9 × 13-inch baking dish with olive oil.
3. In a large skillet, warm 2 tablespoons of the olive oil and add the onion, zucchini, and bell pepper. Sprinkle with a pinch of salt and black pepper and sauté until tender, 6 to 8 minutes. Set aside.
4. In a small saucepan, heat the remaining tablespoon of oil over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute. Add the tomato puree, 6 tablespoons of stock, spices, ¼ teaspoon of salt, and pepper to taste. Simmer for 3 to 4 minutes and taste for seasoning.
5. In a large bowl, combine the cooked millet, sautéed vegetables, black beans, corn, cilantro, and ½ cup of the cheese. Mix well. Transfer to the prepared baking dish and spread in an even layer.
6. Top with the tomato mixture and the remaining cup of cheese. Cover with a lid or aluminum foil and bake until heated through and the cheese is melted, 25 to 30 minutes.
7. Garnish with diced avocado, scallion, and fresh cilantro, if desired.
TIP: Leftovers make an awesome soup! Just add good-quality veggie or chicken stock to achieve the desired consistency and reheat.