Millet, Summer Veggies, Red Beans & Green Chili Creme Bake

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Yeah, that is a lot of ingredients included in the title of this recipe.  But all are so key to the end result that it would be unfair to not give everyone due credit. And writing this post with a belly full of this spicy mexican creamy baked dip and way too many tortilla chips is a sure way to be overly excited about everything oozing within it!  We even left the casserole dish on the counter AFTER the dishes just in case we wanted to do a little more dipping.  I found the recipe for the creamy green chili sauce in The Passionate Vegetarian and hesitated making it as there were a few steps involved and I tend to often take shortcuts.  However; I am glad I made it because I now have a big tub of this creamy sauce in the refrigerator to use creatively throughout the week.  I also made extra millet and red beans because of course we will eat those up this week as well.  Sunday is a good day to stock up on grains and beans and sauces as it makes the weekday cooking so much easier.  The sauce requires either a blender or food processor and please keep in mind that dry red beans take at least an hour to cook (unless you open up a can – which is instantaneous!) Millet is wonderful – it is so healthy and has a great texture that I prefer over a brown rice.  You can find it at the Nature’s Market or I did find a bag at Family Fare.  If you are unsure, do grab a bag and give it a go – it cooks up quicker than rice and is truly a delicious base for so many additions.  You can substitute rice of any type if preferred.  And I imagine black beans would be equally tasty.  Check out a picture of this creamy sauce…

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The sauce is layered among millet, veggies, red beans, and cheese.  Call it a casserole, lasagna, bake… whatever you call it, it is scrumptuous!

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We are dippers so we loaded up our plates with tortilla chips and scooped away!  But really – there are so many other possible ways to enjoy this bake – serve it along side a salad, stuff it in a taco shell or roll it in a burrito or enchilada.  We sat on the deck and felt so lucky to be together on such a beautiful summer day dipping and laughing together before the start of another busy work week.  Blessings to you this week – enjoy each moment, each other, and good food!

Millet, Summer Veggies, Red Beans & Green Chili Creme Bake
 
Ingredients
  • 1 cup millet
  • 2 cups water

  • 2 cups cooked red beans

  • 1 small zucchini, large dice
  • 1 small yellow squash, large dice
  • 1 cup purple cabbage, large dice
  • 2 tablespoons oregano
  • 1 small chipotle pepper in adobo sauce, minced
  • 1 tablespoon olive oil

  • GREEN CHILI CREAM SAUCE
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 cups vegetable stock
  • 1 cup unflavored almond milk (or regular milk or any unflavored non-dairy milk)
  • ¼ cup gluten-free flour
  • 1 can whole green chili peppers, chopped
  • ½ cup fresh cilantro leaves
  • salt & pepper to taste

  • ½ cup shredded cheddar cheese
  • ½ cup shredded queso fresco

  • ½ cup fresh cilantro to finish
  • Juice from one lime
Instructions
  1. Combine 1 cup millet with 2 cups water, bring to boil and simmer covered for 25 minutes. Set aside
  2. In saucepan, add 1 cup dried red beans and cover with water, bring to boil and simmer covered for 1 hour or until tender. Drain and set aside
  3. Saute zucchini, squash, cabbage, chipotle pepper, and oregano in olive oil for 7-9 minutes
  4. GREEN CHILI CREAM SAUCE: Melt butter in saucepan and saute onion, garlic, and carrot until softened, about 5 minutes. Add stock and bring to boil. Turn heat down, half cover, and cook until vegetables are tender, about 15 minutes
  5. Put milk and flour in food processor and buzz to smoothness. Add chili peppers and cilantro and pulse until chopped
  6. When veggies are done, scoop out a ladleful of hot broth and add to processor and buzz again. Pour the processor mix into the simmering stock and veggies and whisk like crazy until sauce is creamy and thickened. Add salt and pepper to taste.
  7. Assemble the bake as follows: ½ cup chili cream, 1 cup millet, half your veggies, 1 cup red beans, half your cheddar and queso fresco cheeses. Repeat the layers.
  8. Bake covered for 25-30 minutes.
  9. Serve with juice of one lime and a big handful of fresh cilantro leaves

 

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