Cheddar-Broccoli Millet Pie

Okay, because I'm candied yam, creamed spinach, biscuited, pied, potatoed, gravied and turkeyed out, I've made the following recipe from this month's Mother Earth Magazine. Ah, whole grains!


Cheddar-Broccoli Millet Pie

2 cups onion, chopped

1 tbsp extra virgin olive oil

1 cup millet

3 cups vegetable or chicken stock

1/2 tsp salt

1 tsp dried thyme

1 medium carrot, chopped

3 cups broccoli florets, cut into small pieces

6 ounces sharp cheddar cheese, shredded

2 large eggs

Olive oil for pan
Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, lowering the heat as they soften. Cook until golden and sweet. Add the millet and stir, cooking until the grains are hot to the touch and fragrant. Add the stock, salt, thyme and carrot, and bring to a boil. Cover tightly and lower heat to the lowest setting. Cook for 30 minutes, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.
Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.