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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | whole Millet | 2 | cups (8 fl oz) | water | 1 | tablespoon | Nutritional Yeast | 1 | tablespoon | Margarine, Earth Balance, non hydrogenated | 1 | tablespoon | olive oil | 1 | medium (2-1/2" dia) | Onion, chopped | 2 | cloves | garlic minced | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 2 | medium | Carrots, raw | 14.5 | ounces | diced tomatoes (28 oz can) | 8 | tablespoons | dry lentils | 1 | cup pieces | Mushrooms | 1 | cup | corn, frozen organic | 1 | cup, whole | snow peas | 1 | cup (8 fl oz) | vegetable broth, fat free | 1 | teaspoon | thyme, dry, ground | 1 | teaspoon | marjoram | 0.5 | teaspoons | Paprika |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Lightly grease a 3 qt casserole and set aside. In a large saucepan, bring the water to a boil. salt the water, add the millet, cover, and reduce heat to low. Simmer until the millet is cooked, about 30 minutes. Stir in the nutritional yeast and margarine and set aside. | | 2 | in a separate lg saucepan, heat the oil over medium heat. Add the onion, garlic, bell pepper, and carrots. Cover and cook until softened- about 10 minutes. add the tomatoes, lentils, mushrooms, corn, peas, broth, thyme, marjoram, and salt and black pepper to taste. Cover and simmer until lentils are soft and the mixture has thickened, about 40 minutes. | | 3 | place the lentil mixture into a prepared casserole, spoon the cooked millet on top, and spread it evenly over the lentil mixture. sprinkle with paprika. bake until hot, about 30 minutes |
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