- 5 cups broccoli, washed and cut into small florets
- 1 cup millet
- 2 cups chicken broth
- 2 tablespoons butter
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 cup milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ½ cups shredded cheddar cheese, plus some to sprinkle on top
Preheat oven to 400⁰F. Spray a large casserole dish with nonstick cooking spray.
Prepare 1 cup of millet according to package directions, using chicken broth as the fluid (takes about 20 minutes to cook).
To blanch the broccoli florets, prepare an ice-water bath by filling a large mixing bowl with ice and water. Bring a large pot of water to boil. Add the broccoli florets and cook 2 to 3 minutes, until bright green and slightly tender. Remove broccoli with a slotted spoon and place immediate in the ice-water bath.
Once the broccoli is done and while the millet cooks, in a large skillet, heat 2 tablespoons of butter over medium heat. Add the diced onion and sauté until soft and translucent. Add the minced garlic and sauté for about 1 minute more. Reduce heat to low. Add the milk, thyme, salt and pepper and slowly bring to a simmer.
Remove broccoli from ice bath with slotted spoon. When the millet and sauce are finished, mix together millet, broccoli, sauce and 1 ½ cups cheddar cheese in a mixing bowl until just combined. Pour into your prepared casserole dish and sprinkle shredded cheddar cheese on top.
Bake for 15 to 20 minutes, until warmed through and cheese on top is melted.
|Prep Time:||35 min|
|Cook Time:||40 min|
|Total Fat:||23 g|
|Saturated fat:||15 g|