Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Millet Casserole
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- #2696
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound tofu, cut in 1/2-inch cubes
2 tablespoons soy sauce
1 1/3 cup millet
1 tablespoon sesame oil
3 cups water
1 medium onion, sliced
8 ounces sliced fresh mushrooms
1 cup sliced celery
2/3 cup chopped fresh parsley
1 teaspoon dried sage
1/2 cup tahini
1/2 pound soy cheese, grated
directions
Combine the cubed tofu and soy sauce in a shallow bowl. Mix well so the tofu is coated with the soy sauce. Set aside, stirring the tofu occasionally.
Combine the millet and sesame oil in a deep skillet or saucepan over medium heat. Cook, stirring frequently, until the millet is toasted and has a nutty fragrance.
Add the water to pan and bring to a simmer. Let cook for 20 minutes.
Preheat the oven to 350 degrees F.
Add the tofu, onion, mushrooms, celery, parsley, and sage to the millet. Cook for 10 minutes, stirring occasionally. Add the tahini and soy cheese and mix well. Transfer the mixture to a baking dish.
Place the dish in the oven and bake at 350 degrees F for 10 minutes or until the mixture is heated through and the cheese has melted.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 28, 2007
I substituted spinach and zucchini for the mushrooms and sprinkled ground flax seeds on top, before putting the cheese on. It took longer than 10 minutes in the oven to soak up the liquid, but turned out very good!