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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add 8 oz. fat-free shredded cheese if you'd like! Ingredients:
1 1/2 c. raw millet |
2 1/2 c. water |
1 t. olive oil |
2 c. chopped onion |
1 lb. mushrooms, sliced |
1 1/2 tsp. salt |
1 tsp. basil |
50 g. cauliflower, (1 large), in 1 in. pieces |
6 cloves garlic, minced |
2 t. lemon juice |
1 tsp. paprika, for the top |
Directions:
1. Heat oven to 350. Oil a 9x13 in. pan
2. Place the millet and water in a small saucepan. Bring to boil, cover, and simmer until tender (15-20 mins). Transfer to a large bowl, and fluff w/ a fork to let steam escape.
3. Melt oil in a large skillet. Add onion, mushrooms, pepper, salt, and basil. Saute about 5 mins- till the onions soften. Add cauliflower and garlic- saute 10 mins more- till the cauliflower is tender. Add lemon juice.
4. Stir the sautéed veggies into the millet, along with the opt. cheese, and mix well. Spread into the prepared pan, dust w/ paprika, and bake 30 mins.
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