Millet and Summer Squash Casserole Recipes

Ingredients :

2 cups cooked millet

1 1/2 cups grated mozzarella style soy cheese

1/2 cup silken tofu, blended

1/2 cup chopped fresh basil

1 tsp sea salt

1/2 tsp black pepper

1 tbsp olive oil

2 cups sliced summer, squash

1 medium green pepper, sliced into thin rings

1 medium red onion, thinly sliced

Method :

Preheat oven to 350C. Combine millet, 1 cup of the soy cheese, tofu, basil, salt and pepper in a medium saucepan. Heat until cheese melts and custard becomes thick and creamy. Coat the bottom of a glass casserole with oil and spoon in half of millet mixture. Arrange squash, green pepper, and onion on top, and spread remaining millet mixture on top of vegetables. Sprinkle remaining soy cheese on top of casserole and bake at 350C for 20 minutes. Let cool slightly to set before serving.

A satisfying, creamy meal in a dish that combines the unique taste of often overlooked millet with delicately sweet summer squash.

Serves 4

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