BVR: Millet Soufflé

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* Exported from MasterCook *

 

Millet Soufflé

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 149

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon extra virgin olive oil

1 medium onion -- chopped

2 garlic cloves -- minced

3 egg yolks

1/2 cup low-fat milk

1/2 teaspoon salt -- up to 3/4

depending on saltiness of cooked millet

Freshly ground black pepper -- to taste

2 ounces Gruyère -- grated (1/2 cup)

1 tablespoon chopped fresh sage

(6 to 8 good-size leaves)

3 cups cooked millet -- about

fluffed with forks (1 cup uncooked)

4 egg whites

 

This comforting, fragrant, sage-flecked dish is a great way to use up

leftover cooked millet, but it's also reason enough to make a pot. MAKES 4

SERVINGS

 

1. Preheat the oven to 375F. Butter a 1 1/2 or 2-quart soufflé or gratin

dish.

 

2. Heat the oil in a nonstick skillet over medium heat. Add the

onion. Cook, stirring, until tender, about 5 minutes. Stir in the

garlic. Cook, stirring, until the garlic begins to color and smells

fragrant, another 30 to 60 seconds. Remove from the heat.

 

3. Beat the egg yolks in a medium bowl. Add the milk, salt, and pepper

and beat together well. Stir in the cheese, sage, millet, and cooked onion

and garlic.

 

4. Beat the egg whites with an electric beater or whisk until they form

stiff but not dry peaks. Stir one fourth of the beaten egg whites into the

millet mixture. Gently fold in the rest, one third at a time. Turn into

the buttered dish.

 

5. Bake for 40 minutes, until puffed and browned.

 

6. Serve hot.

 

Advance preparation: Cooked millet will keep for a few days in the

refrigerator. The cooked onion and garlic will hold at room temperature

for a couple of hours.

 

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