Mexican Millet Casserole


Mexican Millet Casserole Maybe it’s the cold and snow here that’s making me crave a spicy dinner. I’ve used millet and tomatoes for the base – millet is a great source of magnesium and iron and is very versatile. The peppers, jalapenos and onion bring great flavor and some crunch,  and the olives bring a bit of that salty taste it needed. While eating this – I’ve been thinking of making this over a bit at some point to bring as a pot luck appetizer. How great would that be to have something so healthy and tasty at a pot luck?

2 1/2 cups cooked millet
1/2 medium sweet onion, diced
2 garlic cloves, diced
1 cup tomato sauce
2 jalapenos, seeded and diced
2 medium tomatoes, seeded and diced
2 red bell peppers, seeded and diced
1 1/4 cups cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons diced chives
3 tablespoons diced black olives
mexicanmillet3Preheat the oven to 350F. In a large skillet over medium heat add the olive oil, onion, garlic, cumin, and cayenne. Cook for about 5 minutes and add the diced tomatoes and tomato sauce. In a separate skillet add the bell peppers and jalapenos and cook for about 8 minutes. Add the cooked millet and peppers to the skillet of tomato sauce and combine. Next add 1/2 cup of the shredded cheese and combine well.

Place the mixture in a 9×9 pan and spread evenly. Top off with the 3/4 cups cheddar, chives, and black olives. Cover with tin foil and bake for 20 minutes, remove the foil and bake another 10 minutes. Serve hot. Serves 4-6, can serve it with corn tortillas or sour cream.

mexicanmillet4*Notes – this is quite spicy and I personally enjoy it. If you’re serving for more sensitive pallets you may want to reduce the cayenne or omit it.

8 thoughts on “Mexican Millet Casserole

  1. vickidelbrouck 2014/01/30 / 9:20 pm

    I was just looking at the millet in my pantry trying to decide how I want to use it. Love this recipe. Sounds delicious! I’ll have to give it a try.

  2. deliciouslynell 2014/01/30 / 9:26 pm

    You should definitely bring this to a pot luck. :3

  3. michelle 2014/01/31 / 1:16 am

    I’m excited to try this! Just one question … I’ve never used millet before … what does millet taste like? Is it a grain? I am such a fuddy duddy and need to really branch out on my cooking, lol!

    • Gluten Free Fabulous 2014/01/31 / 1:27 am

      It’s considered a grain, it’s more popular in Asia and Africa. It’s quite mild but does have a little bit of a nutty flavor.
      I usually cook it for breakfast meals and wanted to try something for dinner – it’s a great substitution for oatmeal. Try it with some fresh fruit, maple syrup, cinnamon and it’s great!
      It’s also very easy to digest (besides being gluten free). Give it a try! It’s very underrated!

  4. cocinadecella 2014/01/31 / 2:10 am

    This looks like the Mexican quinoa recipe I just posted! Is millet like quinoa?

  5. Espirational 2014/02/01 / 3:43 pm

    I’m always looking for ways to use millet. This looks good.

  6. laureneberhardt 2014/02/03 / 6:53 am

    great idea! i might simplify it and just mix cooked millet with a mild-hot salsa!

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