in Recipes

Spinach and millet casserole

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Ingredients for 4 servings:

  • 300 g millet
  • 1 liter vegetable broth
  • 1 kg leaf spinach or chard
  • 1 onion(s)
  • 2 tbsp oil
  • Broth, granulated, and/or herb salt
  • 100 g Parmesan or mountain cheese
  • Mozzarella
  • butter
  • Parsley
  • possibly garlic
  • possibly tomato(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the millet to a boil in the vegetable stock, simmer for 5 minutes, then simmer for 20-30 minutes, then season to taste. Sauté the chopped onions in oil until golden, add the drained spinach, and let it wilt. Season to taste with garlic, stock, and/or herb salt. Stir in a little butter. Layer the leaf spinach, millet puree, and mozzarella in a baking dish. Top with tomato slices, if desired, but it tastes great on its own too. Sprinkle with Parmesan cheese and dot with butter. Bake at 200°C for 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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