Italian-Style White Bean & Millet Bake
Shared by: miprip
Source:
fromscratchfast.com
Ingredients
-
1 cup
millet
-
1 teaspoon
sea salt plus additional for seasoning
-
1 tablespoon
butter
or ghee
-
1 cup
freshly grated Parmigiano Reggiano cheese
divided (I grate it on a microplane), plus more for serving
-
2 tablespoons
extra virgin olive oil
-
1 medium
onion
finely diced
-
Freshly ground black pepper
-
8 ounces
mushrooms
thinly sliced (I usually use cremini, but any variety will do)
-
2 large
garlic cloves
minced
-
2 teaspoons
chopped fresh thyme
or 1 teaspoon dried thyme
-
1⁄8 teaspoon
red pepper flakes
-
1 tablespoon
tomato paste
-
1 bunch
Swiss chard
bottom stems trimmed, leaves and other stems finely chopped
-
2 cups
cooked cannellini beans
or 1 15-ounce can, drained and rinsed
-
1
14-ounce can stewed tomatoes
or tomato puree, or 2 cups leftover marinara sauce
-
Pinch
cinnamon
-
Fresh basil for serving
(optional)
-
If you have the time
soak the millet (to remove the phytic acid – if you don’t have time or if you forget, don’t sweat it
-
In a medium saucepan
bring 3 cups water to a boil. Add 1 teaspoon sea salt and the millet. Bring to boil. Reduce heat to
-
While the millet cooks
start the filling. In a 12-inch (preferably cast iron) skillet, heat the olive oil over medium-high
-
Dollop
millet over the filling and spread it out in a smooth layer (it doesn’t have to be perfect!). Sprinkle on the remaining cheese. Bake 15 minutes
or until bubbling and lightly golden around the edges. Let cool 5 minutes. Spoon the mixture into wi
Directions
Visit fromscratchfast.com for directions.