1,00 Veg Recipes - Corn and Millet Casserole

[Guest guest]

I think I mostly formatted vegan recipes from this cookbook - except, if I

recall, many of the variations called for Parmesan, and you could use a vegan

form-

 

 

* Exported from MasterCook *

 

Corn and Millet Casserole

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup water

2 tablespoons sugar

1/2 teaspoon salt, or to taste

1/4 cup cornmeal

1 1/2 teaspoons vegetable oil

1/2 cup finely chopped onions

1/2 cup finely chopped green bell peppers

1 tablespoon minced jalapeno pepper

1 1/2 cups cooked millet

1 cup corn kernels (fresh, cooked; canned,

drained; or frozen)

3 tablespoons chopped fresh cilantro

 

Serves 4 to 6. Preheat the oven to 350F. Heavily grease a 1-quart casserole

dish.

 

In a 1-quart saucepan, stir together the water, sugar, and salt. Stir in the

cornmeal. Cook ovwr medium-high heat, stirring, until mixture comes to a boil.

Set aside.

 

In a small skillet, heat the oil over medium-high heat. Add the onions and both

types of peppers. Cook, stirring, until softened, about 2 to 3 minutes.

 

Stit the onion-pepper mixture, millet, corn, and cilantro into the cornmeal

mixture. Spoon into prepared pan.

 

Bake 1 hour, or until browned around the edges.

 

Variation: Substitute 1/8 teaspoon ground red pepper for the jalapeno.

 

Description:

" This is a kind of brunchy, lunchy entree; it also makes a good side

dish. "

Yield:

" 2 3/4 cups "

 

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Per Serving (excluding unknown items): 186 Calories; 3g Fat (13.5% calories from

fat); 4g Protein; 36g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0