Chef: Denise Kling-Pelto
Makes: 9 - 3" squares
Prep time: 30 minutes
Cook time: 30 minutes
- 1 C thoroughly washed millet
- 3 c vegetable broth
- ½ c red/sweet onion minced
- ½ c carrots minced
- ½ c celery minced
- ½ c mini broccoli florets
- ½ c mushrooms chopped
- 1 t Old Bay Seasoning (or to taste)
- ½ tsp fresh ground pepper
- ½ c fresh parsley finely chopped
- ¼ c whole wheat panko
- Sprinkle of nutritional yeast
- Combine the vegetable and thoroughly wash millet in a sturdy pot. Bring to a boil, then simmer for 25-30 minutes or until all liquid is absorbed.
- Healthy saute by placing approximately a ¼ of water in frying pan. When it start to bubble start adding all the vegetables. Mix as you saute, adding more liquid if it begins to stick.
- Turn the cooked millet into a large mixing bowl and add the sauteed mixture mixing well. Then add the Old Bays, fresh ground pepper and fresh parsley.
- Turn the mixture into a non stick baking dish or lightly apply non stick cooking spray. Be sure to remove all excess with a paper towel. With the back of your spoon press down evenly.
- Sprinkle with panko crumbs & nutritional yeast for the parmesan effect.
- Bake at 350 degrees for 30 minutes.
- Allow the casserole to cool a bit, cut into squares
- Place on a bed of greens, drizzle with dill sauce, a sprig of parsley and some diced red pepper
Savory Dill Sauce
Makes: 1 cup of sauce
Prep Time: 10 minutes
- 1 pkg lite firm silken tofu
- 1T apple cider vinegar
- 3 splash of white whine
- 2T fresh squeezed lemon
- 1 tsp finely chopped dill
- Remove the water from the tofu
- place in the processor with the rest of the ingredients
- Process until smooth
- Place in a ketchup like dispenser
- Refrigerate before and after use