May is Celiac Awareness Month! Try this easy, delicious, gluten-free casserole – your family is sure to love it!
|oil (for the pan)
3 cups raw millet
5 cups water
2 tbs. butter or oil
4 cups chopped onion
2 lb. mushrooms, sliced
black pepper, to taste
|3 tsp. salt
2 tsp. basil
2 large cauliflower, in 1 inch pieces (or smaller)
6 medium cloves garlic, minced
6 tbs. lemon juice
OPTIONAL: 1 to 2 cups grated cheese (your choice)
paprika, for the top
Preheat over to 350 degrees. Oil a 9×13 inch pan.
Place millet and water in small saucepan. Bring to boil, cover, and simmer until tender (15 to 20 minutes). Transfer to a large bowl and fluff with a fork.
Melt butter or heat oil in a large skillet. Add onion, mushrooms, pepper, salt, and basil. Sauté about 5 minutes or until the onions soften.
Add cauliflower and garlic. Sauté about 10 minutes more, until the cauliflower is tender. Add lemon juice.
Stir the sauted vegetables into the millet, along with the optional cheese, and mix well. Spread into the prepared pan, dust with paprika, and bake for 30 minutes.