MedicalConspiracies- Millet Casserole gluten free

For anyone on a gluten free diet, this is a good recipe.

from Food & Recipes Kickin’ Millet Casserole Created 30 years ago, this recipe continues to be a favorite at the HeartMath Kitchen. This vegetarian gluten-free casserole is moist and flavorful, p... Kickin’ Millet Casserole posted by Sara, from Institute of HeartMath add to favorites print email Text Size: A | A | A | A 18 comments Created 30 years ago, this recipe continues to be a favorite at the HeartMath Kitchen. This vegetarian gluten-free casserole is moist and flavorful, plus a great way to incorporate millet into your diet. Feel free to increase the amount of jalapenos to make it spicier or leave them out to make an equally delicious milder version. Kickin’ Millet Casserole Ingredients: 3½ cup water ½ teaspoon oil Pinch of salt 1¾ cup millet* 6 cups frozen corn, defrosted (save ½ cup) ½ green pepper, seeded and cubed ½ red bell pepper, seeded and cubed 1 bunch green onions, sliced 2 cups lowfat milk or milk of choice 1 teaspoon jalapeno juice (from a jar of pickled jalapenos) 4 eggs ¼ cup parmesan cheese, grated (for mixing in) 2 teaspoons salt ½ teaspoon granulated garlic ½ teaspoon granulated onion ¼ teaspoon pepper 2 tablespoons pickled jalapeno peppers (jarred), minced 2 tablespoons Earth Balance, melted or oil of choice* ½ cup parmesan cheese, grated (for topping) Directions 1. Preheat oven to 350 degrees. 2. In large pot, add oil and salt to water. Bring to a boil. Add millet, stir and cover. Turn heat down to lowest simmer possible. Cook until liquid is gone and small peaks form on top of millet. Do not stir, although you can push wooden spoon down to bottom to see if any water is still left. (Water will boil off in about 15 minutes.) Remove from stove and let sit 10 minutes covered. 3. Set aside ½ cup of defrosted corn in large bowl with peppers and green onions. 4. In tall container or blender, place remaining defrosted corn (5½ cups). Add milk, jalapeno juice, eggs, ¼ cup parmesan cheese and seasonings. Puree on high with hand mixer, regular blender or food processor until creamy and corn is slightly lumpy. 5.  Add corn puree and cooked millet to bowl of vegetables and mix well. Add minced jalapenos and melted Earth Balance. 6. Pour mixture into a lightly greased 15 x 10 inch pan. Sprinkle ½ cup parmesan cheese on top. Bake uncovered until lightly browned on top (about 30 minutes.) Serves 8 to 10. Total preparation time: 1 hour. *Tips from the HeartMath Kitchen 1. Millet is a popular grain in Africa as well as China and India. It is being used more and more in the U.S. in vegetarian recipes. It has a nice nutty flavor and is good with moist ingredients as is can be dry on it’s own. It is rich in B vitamins and is gluten free. It should be available at most natural food stores. 2. Earth Balance is a vegan butter-like spread made with olive, soybean, canola and palm oils. It also should be available at most natural food stores.   Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998. Read more: http://www.care2.com/greenliving/kickin-millet-casserole.html#ixzz1bAiYjtHR