Recipe #1107
Millet Pie Au Gratin
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
8
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 cup (250 mL) raw millet
- 3 (750 mL) cups reconstituted chicken broth *
- 2 potatoes, diced
- 2 green onions, shopped
- 1/4 cup (60 mL) tamari sauce
- 1 egg,* beaten
- 1 tsp. (5 mL) salt and pepper
- 1 Tbsp. (15 mL) fresh parsley
- 1 Tbsp. (15 mL) fresh thyme
- 2 baked pie shells
- 2 cups (500 mL) grated mild Cheddar cheese*.
Preparation
Preheat the oven to 375°F (190°C).
To cook the millet, pour into hot chicken broth. Bring to a boil and simmer over low heat 10 minutes.
Add potatoes and cook 10 minutes more.
Drain the millet mixture and add remaining ingredients except cheese. Mix well.
Pour mixture into the two baked pie shells. Pack down well.
Bake 20 minutes.
Remove pies from the oven and top with grated cheese. Return to the oven and broil until cheese is golden brown.
Suggestion
To prevent millet from clumping during cooking, brown in a dash of oil before adding chicken broth.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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