When my children were young, I made this onedish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty wholegrain topping. I’m not sure my family even remembers the original version, but they definitely love what it has become.
Recipe from "Clean Start" by Terry Walters, copyright 2010 by Sterling Publishing Co.
|3/4 cup combined millet and amaranth (for topping)||1 1/2 cups frozen peas|
|2 cups vegetable stock (for topping)||1 1/2 cups frozen corn|
|1/4 teaspoon sea salt (for topping)||2 tablespoons mirin|
|2 tablespoons chopped fresh parsley (for topping)||1 bunch kale, chopped|
|Freshly ground black pepper||1 bunch collard greens, chopped|
|Extra virgin olive oil (for topping)||1 cup water|
|1 medium yellow onion, chopped||2 tablespoons tamari|
|1 tablespoon grapeseed oil||1 tablespoon arrowroot powder|
|3 carrots, chopped|
Place millet and amaranth in pot or rice cooker with vegetable stock and salt. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside.
In large Dutch oven over medium heat, sauté onion in oil 3 minutes or until soft. Add carrots, peas and corn and continue sautéing to heat through. Add mirin, fold in kale and collards, and sauté until tender and bright green. In small mixing bowl, whisk together water, tamari and arrowroot. Pour over vegetables, stir until sauce starts to thicken and remove from heat. Transfer to pie plate or casserole and set aside.
Turn on broiler.
When grains are done, fold in dried parsley and season to taste with salt and plenty of black pepper. Stir to combine and spread evenly over vegetables. Drizzle with olive oil and broil 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.
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