Mediterranean Bulgur and Millet Casserole with Zucchini

Bulgur & Millet Casserole

Remember how I tell you to add more whole grains to your diet? No, ordering the ‘whole wheat toast’ with your diner breakfast is NOT what I had in mind. What I am talking about is stuff like this: Millet, Barley, Wheat, Spelt and other grains in their whole form, or at least only slightly chopped such as Bulgur ( a pre-cooked cracked wheat grain) and Feerehk (green wheat or Spelt gain that is roasted). Basically the less processed the better. For this easy recipe I used some Bulgur and Millet. Because I had them on hand, and because I wanted to mix things up and lucky or me both these cook in about the same time. (Gluten Free: If you have sensitivities to gluten, you could totally use only millet, or use millet and steel cut oats if that works for you. Another option is Quinoah, but you may have to shorten the cooking time. )

It’s been rather cold and frosty around here so turning on the oven seemed like a great idea, specially after I feel like this morning I just slipped past loosing my fingers to frostbite taking these pictures. Hoarfrost or in German ‘Rauhreif’ is a pretty rare phenomenon. In fact this is the first time since I moved to the US 15 years ago that I have seen it! It’s generally fog that freezes into delicate crystals on branches, grass, fence posts, anything really.

HoarfrostSo after braving that cold with naked fingers to capture some pictures for everyone that did not make it out early enough to see, I set out to create something that allowed me to turn on the oven, with what my fridge had to offer.

Ingredients

  • 1/2 cup millet
  • 3/4 cup bulgur
  • 2 cups vegetable broth
  • (1/2 tsp salt, if using salt free vegetable broth)
  • 1 med zucchini
  • 5 oz cottage cheese (one of those single serving cups)
  • 1 cup chopped curly Parsley (approx)
  • 1/3 cup Kalamata (or other black) Olives, quartered or chopped
  • some grated Parmesan

 

Bulgur & Millet Casserole

Directions

  1. Preheat oven to 380°F
  2. Grease a oven-proof form, or several 1-2 serving sized ones, set aside.
  3. Mix the millet and bulgur in a medium bowl.
  4. Using a Mandolin slicer, slice the zucchini finely into the same bowl, mix it up. Spread zucchini and grain mixture into prepared baking dish(es), top with cottage cheese. Then pour broth over. Don’t worry if it looks like your ratio is off and there is a lot more zucchini and it’s way too liquid. Bulgur & Millet Casserole
  5. Bake for 30-40 min or until most of the liquid is absorbed and the grains are getting soft.
  6. Remove from oven, add 1/2 of the parsley, the chopped olives and stir, then top with some grated Parmesan and return to the oven for another 10 minutes.
  7. Serve garnished with the remainder of the parsley, and maybe a lovely salad? Bulgur & Millet Casserole w salad

Can be enjoyed hot or at room temp (like in the summer, for example) <- it’s been so cold I feel a disclaimer is necessary to assure you all of my sanity, he!Bulgur & Millet Casserole

Copyright © 2014 Simple Healthy Homemade. All rights reserved

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This entry was posted in baked goodness, Bootcamp approved, dinners & main meal, frugal, gluten free, quick & easy, Sides and tagged , , , , , , , , , . Bookmark the permalink.

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