Sunday, October 25, 2009

Cheese Millet Casserole

This recipe came from one of the first cookbooks That my husband and I ever bought...The Apartment Vegetarian Cookbook. It looked interesting, but it was this recipe that sold us. It is very good! It's been simplified and streamlined a bit over the years. I  also use quite a bit less butter than the original.

1 tablespoon butter
1/4 cup raw millet
1/4 teaspoon salt
1/2 cup water
1/2 cup shredded cheddar cheese
1/2-1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk
    1. In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
    2. Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
    3. Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.