Potatoes get a nutritional boost when combined with millet in this filling casserole. The nutritional yeast lends a cheesy flavor, along with B vitamins. Look for yellow, large-flake nutritional yeast in the bulk section of your health food store. The preparation method of this recipe is based on a traditional Lebanese dish called kibbi.
1 cup millet (or ~3 cups cooked millet)
2 1/2 cups water
3 medium Russet potatoes
1 medium red onion
1/2 cup nutritional yeast
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos
(or gluten-free, low-sodium soy sauce)
1/4 cup olive oil
Thoroughly rinse and drain millet, and place in large pot with water. Bring to boil and reduce heat to simmer. Cook about 25–30 minutes or until water is absorbed. Alternatively, cook millet in rice cooker according to manufacturer’s instructions. Allow millet to cool.
Boil potatoes in skin for 15–20 minutes or until fork-tender. Allow to cool.
Preheat oven to 450 degrees. Lightly oil 9- by 13-inch baking dish.
Place millet in large bowl. Grate potato and onion using largest holes on grater. Place in bowl with millet. Add nutritional yeast, parsley, salt and Bragg’s Liquid Aminos. Using wooden spoon or clean hands, combine all ingredients. Transfer mixture to prepared baking dish. Using wet hands, firmly press mixture into pan until even. With knife, score potato-millet mixture into squares. Pour 1/4 cup oil over top, making sure top surface is covered.
Bake in preheated oven for 25–30 minutes or until edges are crispy and top is golden. Serves 8.
Per serving: 440 calories; 10.6 grams (g) fat; 14.4 g protein; 73.2 g carbs; 11.1 g fiber; 406 milligrams sodium.