MARK BITTMAN'S AUTUMN MILLET BAKE
Steps:
- 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. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (hs note: don't overdo it). 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. Carefully pour the warmed stock over all (hs note: I did about 1/2 cup stock & 1/2 cup cream based on one of his variations). Cover tightly with foil and bake without disturbing, for 45 minutes. Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (hs note: This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking - I used another 1/4 cup+ of stock here). Sprinkle the pumpkin seeds on top, and return the dish to the oven. 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). *In the end, I used 3/4 cup stock + 1/2 cup cream
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Bimala Thapa
[email protected]This recipe is a keeper!
Helal Khan
[email protected]I'm making this dish again tonight! It's that good.
Saida Namusubo0772
[email protected]I'm so glad I found this recipe! It's a new favorite.
XR Tanjil
[email protected]This is a great recipe for a special occasion dinner.
China Royale
[email protected]I can't wait to try this recipe with different types of vegetables.
Ianis Donescu
[email protected]This dish is a great way to warm up on a cold fall night.
Chanda Rani Sarkar
[email protected]I love that this recipe is so versatile. You can easily add or remove ingredients to suit your taste.
Hannah Goodin
[email protected]This is a great recipe to make ahead of time and reheat for dinner during the week.
Tiny Tity
[email protected]I made this dish with quinoa instead of millet and it turned out great!
Lee Thomas
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Harrison ALOZIE
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed them in this dish.
Mochi IskindaDum
[email protected]This is a great recipe for vegetarians and vegans.
Muhammad Manshad
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor combination.
Prince Brown
[email protected]This recipe is a great way to use up leftover sweet potatoes and Brussels sprouts.
Farha Alfarsy
[email protected]I loved the maple syrup glaze on this dish. It was the perfect finishing touch.
AbdulNafay Jutt
[email protected]This is a great recipe for a healthy and satisfying fall meal.
Kazi Abdul hakim
[email protected]I'm not usually a fan of millet, but this recipe changed my mind! The millet was cooked perfectly and had a nutty flavor that complemented the other ingredients well.
Victoria Edward
[email protected]This dish was easy to make and packed with flavor. I especially liked the addition of the pecans, which gave it a nice crunch.
Havoline Patrick
[email protected]I made this recipe last night, and it was a hit with my family! They loved the crispy Brussels sprouts and the tender millet.
Nora tantawy
[email protected]This millet bake was a delightful fall dish! The combination of sweet potatoes, Brussels sprouts, and millet was perfect, and the maple syrup glaze added a touch of sweetness that balanced out the savory flavors.