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.
Enjoy!
my husband and I loveshopping at your Westgate store.Recently,he purchased 2 large bags of powdered hummus,#10145…and powdered falofel,#10144,from your store.I have made falofal from a box mix…and I have made hummus with oil,lemon,and chickpeas…but I do notknow how to use these two flour blends that he bought.HELP>>>do you have any recipes using these two mixes ? My mouth is watering!! many thankx
Hi Sherry, For these items all you have to do is add water! You can add a little or a lot, depending on the consistency you want. Hope this helps – enjoy!