The ingredient introduced in this recipe is millet. Millet is a cereal grain with origins in Asia and Africa. Millet has been cultivated for 10,000 years. In India, it is often mixed with other grains to make flat bread. It is an important part of the diet in many parts of Africa.
Millet is gluten-free and rich in B vitamins.
This Millet and Cauliflower Casserole is vegan, wheat and dairy free. However, this recipe is very adaptable. You may add Parmesan cheese to it to entice kids to eat. You may substitute the millet with other grain like quinoa. This casserole makes a great potluck dish.
- 1 1/2 cups raw millet
- 3 3/4 cups water
- 4 tablespoons olive oil
- 1 large onion, diced
- 1 large cauliflower, chopped into 1″ pieces
- 3 large garlic cloves, minced
- 1/3 cup tightly packed chopped Italian parsley
- 1 teaspoon sea salt
- fresh ground pepper
- 1/4 cup lemon juice
- 1 x 15 oz can Navy beans, rinsed and drained
- vegetable broth
Source: this recipe is adapted from The Whole Foods Allergy Cookbook
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