Lentil and Greens Casserole with Millet-Amaranth Crust

I moved into my current place almost two months ago and for the first time in my life, I have a gas stove.  When I realized this on my moving day, it felt like a dream come true.  I think this is what fashionable women must feel when they find their perfect pair of shoes.

The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm.  Every. time. No joke. And since I'm in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too.

Wednesday at 9 pm: Sorry, just indulging in a late-night kale chip craving. 

Friday at 7 am: What? You're not up roasting carrots for breakfast too?

Saturday at 6 pm: Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you're not even home? That's cool too.

This casserole has quickly become my fall go-to dish.  It's hearty enough that it can easily become a one-dish meal and it's versatile enough that you can fill it with whatever leftover veggies need to be used up in your fridge. Whether you need to appease a neighbor or please a crowd, this one won't disappoint. 


Lentil and Greens Casserole with Millet-Amaranth Crust
Adapted From Clean Start by Terry Walters
Serves 4 

Topping:
1/2 cup millet
1/2 cup amaranth
2 cups vegetable broth
Extra Virgin Olive Oil

Filling:
1 cup french lentils
2 cups vegetable broth
2 tablespoons Bragg liquid aminos
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bunch kale, de-stemmed and chopped
1 bunch collard greens, de-stemmed and chopped
1 cup frozen peas

Add the millet and amaranth to a pot with 2 cups vegetable broth.  Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed.  Remove from heat and set aside. 

Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot.  Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes. 

While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent.  Add the kale and collard greens and cook for 10 minutes, until just tender.  Add the peas and cook an additional two minutes.  

Turn on broiler.  When lentils and greens are done, mix together and transfer to a casserole dish.  Spread the cooked millet and amaranth evenly over the dish.  Drizzle with olive oil and broil 4 - 5 minutes to yield a creamy grain topping with a crisp crust.  Remove from oven and serve hot. 


You can also find my recipe on Wellness Weekend and Vegetarian Mamma

Millet and Aduki Bean Salad for Tara

Let me tell you a little bit about my friend Tara.  Tara and I met when we were sophomores in college.  We instantly bonded over our love for Women's Studies classes, late-night workouts, and large cups of tea.  Tara taught me so much about food, art, and life; she helped me sort out all of that stuff that you need to sort out in your early twenties. 

Awhile back she asked me to post some recipes with millet.   I have to say that she is one of the few people for whom I would fulfill this request because... well, I don't actually like millet.  I tried it once in a not-so-great recipe and then gave it up.  I know that's the worst excuse ever.  This is exactly why I knew it was time to get back in the millet game.

I've now experimented with several different millet dishes and this is my favorite.   In fact, I've kinda fallen in love with millet.  It's full of magnesium and other nutrients, rich in insoluble fiber, easily digestible, delicious, and quick to prepare. What's not to love?

This salad can be served warm or cold, but I definitely prefer it heated up.  It calls for two cups of cooked aduki beans which is about the equivalent of 1 can or 1 cup uncooked beans.  This salad is lemony and hearty, perfect for winter evenings. 

Millet and Aduki Bean Salad for Tara

From Clean Food by Terry Walters

Serves 6 

1 cup millet

2 cups water

Pinch of sea salt

2 cups cooked aduki beans, rinsed well

1/4 cup diced red onion

1 cup corn kernals

1/2 cup chopped fresh parsley

Dressing:

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 tsp ground cumin

zest of 1 lemon

salt and pepper to taste

Place millet, water, and pinch of salt in a pot over high heat.  Cover and bring to a boil.  Reduce heat to low and cook, covered, until all water is absorbed (about 25 minutes).  Remove from heat and let cool 5 minutes.

Fluff millet and add aduki beans, onion, corn, and parsley.  In a small bowl, whisk together the dressing ingredients and pour over the millet.  Fold to combine and serve.