Millet Casserole (fennel & corn)

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Yield: 3 – 4 servings

Ingredients

• ¾ cup millet, toasted
• 2 ¼ cup water
• 1 Tbsp mushroom powder, optional check link to make your own
• ¾ cup onion, chopped
• 1 clove garlic
• 1 cup fennel, diced
• 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. Wash millet, drain well then toast it by adding it to a preheated sauce pan. Allow for the excess water to evaporate, then lightly toast the millet.
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. To a large pan add the onions and sauté until onions begin to caramelize. Add garlic and stir about briefly, taking care to not let the garlic burn.
4. Add the fennel. Reduce heat, cover the pan and cook about 5 minutes or until the fennel softens.
5. Add the corn, bell pepper, tahini, ume plum vinegar and chili paste.
6. Stir to combine. Transfer this mixture to a casserole dish and cover. Place in oven for about 30 minutes.
7. Serve with a green salad or a side of greens.