MILLET AND GREENS GRATIN
Millet can be dry, but here there's lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I'd frozen a while back. Look for beets with lush greens at your farmers' market. There's a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.
- Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.
- In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.
- Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams
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Allie Stepens
[email protected]Overall, this was a great recipe. I would definitely make it again.
Mafzal Afzal
[email protected]This dish was a bit too salty for my taste. I think I would reduce the amount of salt next time.
Ganesh Maharjan
[email protected]I'm not a big fan of millet, but this dish was surprisingly good. The millet was cooked perfectly and the flavors were well-balanced.
Syeda Zulfiker
[email protected]This gratin was easy to make and very delicious. I would definitely make it again.
Kip Cloud
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Sandra Adams
[email protected]This was a great recipe! I made it exactly as written and it turned out perfectly. The millet was fluffy and the greens were tender. The cheese sauce was also very flavorful.
Hafiz noul
[email protected]I found this gratin to be a bit too rich for my taste. The cheese was a bit overpowering.
Maria Thomas
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Arian Islam
[email protected]I'm always looking for new and exciting ways to cook millet, and this gratin was just what I was looking for. It was easy to make and the results were amazing. The millet was cooked perfectly and the greens were tender and flavorful. I highly recomme
Dallen Nichols
[email protected]This millet and greens gratin was a hit with my family! The flavors were perfectly balanced and the texture was creamy and delicious. I will definitely be making this again.