Cheesy Veggie Taco Millet Bake
/I’ve been trying to cook more from actual recipes for dinner lately. As opposed to just winging it or piecing together random things I made throughout the day.
Cooking from recipes is one of my favorite things to do. You still have to think but you don’t have to do much guess work. You’re relying on whoever created the recipe to do the guessing for you.
I just kind of zone out and get lost in the cooking, tasting along the way, anticipating the end result.
And you know sometimes when you spot a good recipe? For whatever reason you can just tell it is going to be incredible. That’s what happened when I saw the recipe for Roasted Broccoli Cheddar Millet Bake over on the blog, A Couple Cooks. [<--- I adore this blog and the husband + wife team who are the talented people behind it!]
I think I messaged them on every social media platform possible telling them I needed that meal right now. And I’m pretty sure I made it the very next night. And I’m pretty sure I ate my weight in it, as did Chris.
So now here we are with a little taco-style spin on the original. I realize broccoli isn’t normally [or ever?] a taco ingredient but trust me that it works in this recipe. The bites of broccoli are possibly the very best bites you can find. They’re roasted + tender and filled with pockets of cheesy millet goodness.
Millet is one of my favorite grains ever. It has a much nuttier flavor than quinoa [which is earthier] and has a thicker/heavier texture that sticks together quite a bit. You could sub with quinoa or rice but millet is a big winner here. I’ve talked about how to cook millet in the past but also included a refresher below.
adapted from: A Couple Cooks and Naturally Ella
Cheesy Veggie Taco Millet Bake
gluten-free // yields 4-6 servings
for the millet:
- 2 teaspoons ghee, or cooking oil such as sunflower/safflower
- 1 1/2 cups uncooked millet, rinsed well + drained
- 3 cups water
- 1/2 teaspoon salt
for the millet bake:
- 3 cups chopped broccoli florets
- 1 large sweet bell pepper, chopped
- 1 cup frozen corn
- 1 cup black beans, or 1/2 cup black beans + 1/2 cup chickpeas
- 1/2 cup thinly sliced red onion
- 1 tablespoon + 2 teaspoons ghee, melted -- or other cooking oil
- 3 cloves minced garlic
- 1 cup 2% milk, or whole milk/unsweetened almond or soy
- 6-8oz freshly grated sharp cheddar cheese
- 2 teaspoons cumin
- 2 1/2 teaspoons mild chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon coriander
- hot sauce
- salt + pepper
Millet Refresher: Melt ghee in a medium pot over medium-high heat. Once hot place the rinsed millet in the pot and stir for 2-3 minutes to toast. Slowly pour in the water, stir in the salt, and bring to a boil. Once boiling, stir once, reduce heat to simmer and cover with a tight fitting lid. Let cook for 18-20 minutes [millet should be constantly simmering to ensure it will absorb all the liquid]. Do not stir while cooking. At 18 minutes check to see if the liquid is absorbed by removing the lid and tip the pan on it’s side. If there is still liquid cover and continue to simmer for 2-5 more minutes, until the liquid is absorbed. If you don’t see liquid quickly place the cover back on and take off the heat. Let sit for 10 minutes covered then fluff with a fork.
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Preheat your oven to 400* F. Place the broccoli, pepper, corn, beans, and onion on a large baking sheet and toss with 1 tablespoon of melted ghee and a few big pinches of salt + pepper. Roast for 20-25 minutes, stirring once halfway through. Veggies should be tender and lightly brown. Remove and keep your oven on.
Scoop the fluffed millet in a 2 1/2 – 3 qt. or 11x13 baking dish and place the roasted veggies on top. Set aside.
Heat the remaining ghee/oil in a large skillet over med-low/low heat. Add the garlic and cook for 2-3 minutes stirring constantly until it just barely starts to brown. Slowly pour in the milk and stir in the spices. Let come to a simmer then stir in a heaping cup of grated cheese. Stir until the cheese is mostly melted and starts to thicken the milk, 1-2 minutes.
Pour the milk mixture over the millet and veggies, sprinkle with a bit more cheese, add a few glugs of hot sauce, and fold ingredients with a large spoon until fully combined. Top with a bit more cheese and place in the oven for 15 minutes until bubbly. Remove and serve while hot. Top with hot sauce and avocado if desired.
Let leftovers cool and store in a sealed container in the fridge for 3-4 days. Reheat in a skillet with a bit of ghee or oil over medium heat or in the microwave.
notes: The hot sauce is optional but adds flavor and spice. If you leave it out but still want a smoky flavor try adding 1/2 teaspoon smoked paprika to the milk mixture.
Not sure what to do with the leftovers? Besides hiding them from everyone else who lives in your house…
Heat them up in a skillet with a little ghee or oil and put an egg on it. Problem solved.
Ashley
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Recipes I made + loved last week:
// Roasted Cheddar Broccoli Millet Bake from A Couple Cooks [LOVE – try the original!]
// Cauli-power Fettuccini Alfredo [vegan] from Oh She Glows [seriously ate this sauce by the spoonful]
// Amazing Soba Bowl from The FauxMartha [SO simple + makes great lunch leftovers –> we ate this hot and used black bean noodles for the first time, which I am now obsessed with]
