MARK BITTMAN'S AUTUMN MILLET BAKE
Make and share this Mark Bittman's Autumn Millet Bake recipe from Food.com.
Provided by kelly in TO
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
- Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish.
- Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes.
- Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through, another 10 minutes or so.
- Serve.
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Amara Muqaddas
[email protected]I'm not a big fan of millet, but I really enjoyed this dish. The millet was cooked perfectly, and the flavors of the vegetables and breadcrumb topping really complemented each other. I will definitely be making this again.
Omo Eremade
[email protected]This dish is a great way to use up leftover vegetables. I had some roasted butternut squash and sweet potatoes, and I used them in this dish. It turned out great! The millet was cooked perfectly, and the breadcrumb topping added a nice crunch.
Jalysa
[email protected]This is a great recipe for a fall weeknight meal. It's quick and easy to make, and it's a one-pot dish, which makes cleanup a breeze. I also love that it's a vegetarian dish, so it's a good option for people who are looking for meatless meals.
Sanam Sanam
[email protected]I'm not a big fan of millet, but I really enjoyed this dish. The millet was cooked perfectly, and the flavors of the vegetables and breadcrumb topping really complemented each other. I will definitely be making this again.
Snothando Mkhize
[email protected]This dish is a great way to get your kids to eat vegetables. My kids loved the sweet potatoes and butternut squash, and they didn't even notice the millet. I also liked that this dish is relatively healthy, as it is made with whole grains and vegetab
Dhors Parajes
[email protected]This dish is a great way to use up leftover vegetables. I had some roasted butternut squash and sweet potatoes, and I used them in this dish. It turned out great! The millet was cooked perfectly, and the breadcrumb topping added a nice crunch.
Lynn Susan Bailey
[email protected]I made this dish for a dinner party, and it was a huge hit. Everyone loved the combination of flavors and textures. I especially liked the crispy breadcrumb topping. I will definitely be making this again.
Md: Biplob Hossen
[email protected]This dish is a great way to get your kids to eat vegetables. My kids loved the sweet potatoes and butternut squash, and they didn't even notice the millet. I also liked that this dish is relatively healthy, as it is made with whole grains and vegetab
Dipika ADHIKARI
[email protected]I'm not a big fan of millet, but I really enjoyed this dish. The millet was cooked perfectly, and the flavors of the vegetables and breadcrumb topping really complemented each other. I will definitely be making this again.
Pete Turner
[email protected]This dish is a great way to use up leftover vegetables. I had some roasted butternut squash and sweet potatoes, and I used them in this dish. It turned out great! The millet was cooked perfectly, and the breadcrumb topping added a nice crunch.
Patrik Kandrac
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the combination of flavors and textures. I especially liked the crispy breadcrumb topping. I will definitely be making this again.
Jesus Jimenez
[email protected]This is a great recipe for a fall weeknight meal. It's quick and easy to make, and it's a one-pot dish, which makes cleanup a breeze. I also love that it's a vegetarian dish, so it's a good option for people who are looking for meatless meals.
Alhassan Musah
[email protected]I love the combination of flavors in this dish. The sweetness of the butternut squash and sweet potatoes pairs perfectly with the savory millet and breadcrumb topping. I also appreciated that this dish is relatively healthy, as it is made with whole
Demario Ross
[email protected]This dish was easy to make and very flavorful. I used a combination of butternut squash and sweet potatoes, and they roasted perfectly in the oven. The millet was also cooked perfectly, and the breadcrumb topping added a nice crunch.
Jeff Louis
[email protected]I'm always looking for new ways to cook millet, and this recipe did not disappoint. The combination of millet, vegetables, and breadcrumb topping was perfect. I will definitely be making this again.
Monday Luke
[email protected]This millet bake is a delicious and hearty fall dish. The millet is cooked in a flavorful broth with vegetables, and then topped with a crispy breadcrumb topping. I served it with a side of roasted Brussels sprouts, and it was a hit with my family.