Okay, there’s a fair amount of work here, but worth it, in the long run. Millet, when cooked with more water than usually instructed, becomes creamy, almost like polenta. The vegetables are up to you. You’ll need 8 – 9 cups total, not including the onion and garlic. You can prepare the vegetables while the millet is cooking. Do try and throw in some greens as part of the vegetable mix, it adds some bright color. Keep the longer cooking vegetables separate from those that need less, and add them at appropriate times in the cooking. You can make this pie a more substantial dish by adding a couple of cups of cooked beans in lieu of 2 c of vegetables.
3 c water, broth or stock
1 c millet, rinsed and drained
1/2 t salt
2 T vegetable oil
1 c chopped onion or leek
2 cloves minced garlic
soy sauce or salt, to taste
black pepper, to taste
8 – 9 c peeled (if necessary), cored (if necessary), chopped, stemmed (if necessary) vegetables
1 c plus 2 T water, broth or stock, divided
dried herb(s), to taste – your call
1 T arrowroot, cornstarch or kuzu powder
grated cheese, optional (but delish!)
1. Bring the 3 c water for the millet to the boil. Add the millet and salt, return to the boil, then cover, reduce heat to a simmer and cook until millet is very tender, about 30 minutes. Meanwhile, lightly grease a 10″ pie pan or an 8″ x 8″ square baking dish. When the millet is done, remove from heat and vigorously stir it with a sturdy wooden spoon until the millet loses its definition and becomes creamy, like polenta. Keep doing this until the millet has cooled sufficiently to handle. The vigorous stirring will keep the millet from hardening as it cools. Plop the millet into the prepared pie pan and press into the bottom and up the sides to form a crust. Try not to get it too thick as the crust will be soft even after baking. Set aside while you cook the vegetables.
2. Preheat oven to 375ºF. Heat the oil in a large skillet or Dutch oven. Sauté the onion for about 5 minutes, then add the garlic along with a splash of soy sauce and sauté for another minute. Stir in the vegetables, giving the longer cooking vegetables about a 5 minute head start on the others. When all the vegetables but the greens are in, pour in the 1 c of water and dried herb(s) to taste. Add more soy or salt along with some black pepper. Cook for about 10 minutes. Add greens, and cook another 5 minutes or so, until the greens are wilted.
3. Meanwhile, combine the 2 T of water with the 1 T of arrowroot until a slurry is formed. Stir into vegetables and cook until thickened, another 2 minutes or so.
4. Scrape vegetables into millet crust. Smooth top. Sprinkle with cheese, if using. Bake for 30 minutes until the filling is set and the crust has deepened in color.