Marvelous Grains

PP: Cozy Millet Vege Bake

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with panko crumbs & nutritional yeast for the parmesan effect.  
  6. Bake at 350 degrees for 30 minutes.
  7. Allow the casserole to cool a bit, cut into squares
  8. 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


  1. Remove the water from the tofu
  2. place in the processor with the rest of the ingredients
  3. Process until smooth
  4. Place in a ketchup like dispenser
  5. Refrigerate before and after use
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PP: Brown Rice Risotto

Chef:  Carol D'Anca
Makes:  Four Servings
Prep Time: 30 minutes
Cook Time: 45 minutes



  • 2 c of short grain brown rice
  • 2 – 1 oz. packages of dried porcini mushrooms – remove from the package and soak in warm water for 30 minutes.   Reserve the water after soaking.
  • 1 or 2 large yellow onions – diced
  • 1 lb of asparagus, trimmed and cut into 1 1/2 “pieces
  • 3 cloves of garlic - minced
  • ¼ - ½ c white wine (if desired)
  • Fresh ground black pepper
  • Red Pepper Flakes
  • 1/3 c parsley – chopped coarsely (can also substitute chopped fresh rosemary)


  1. Place the brown rice in a heavy pan and cover with 2” of water.  Bring to a boil, stir once, cover and simmer until tender - about 35 – 45 minutes.
  2. While the rice is steaming, begin sautéing all other ingredients in a large pan except the red pepper flakes and parsley.  Use small amounts of the soaking water from the mushrooms and a splash of white wine for sautéing.
  3. Start with the onions as they will take the longest, then add the asparagus, garlic and rest of ingredients.

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