Millet Casserole (fennel & corn)

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Yield: 3 – 4 servings

Ingredients

• ¾ cup millet
• 2 ¼ cup water
• 1 Tbsp mushroom powder, optional check link to make your own
• ¾ cup onion, chopped
• 1 clove garlic
• 1 cup diced fennel*
• 1 ½ cups corn, frozen thawed
• ½ red bell pepper
• 2 Tbsp tahini
• 2 Tbsp Ume Plum vinegar (adds subtle salty tang)
• ½ tsp Sambal Oelek or Sriracha chili paste, optional

Instructions

1. Rinse millet. Add millet to a preheated pan. It’ll take a few minutes for the water to evaporate, then stir the millet around until it’s lightly toasted.
2. Add water and mushroom powder then cover and cook until soft. Stove Top about 50 minutes. Instant Pot set on manual for 10 minutes then let pressure drop naturally.
3. While millet is cooking, sauté onions until they caramelize. Add garlic and stir about briefly, taking care to not let the garlic burn.
4. Add the fennel and bell pepper. Cook until tender then add the cooked millet, tahini, corn, ume plum vinegar, and chili paste.
5. Stir to combine. With the millet warm it should quickly melt and be easy to mix in.
6. You want to serve this hot. Leave in pan and heat through or transfer mixture to a casserole dish and bake at 350 degrees for 30 minutes.
7. Serve with a green salad or a side of greens.

Notes

Can substitute fennel with celery or carrots.