Millet Pie with Indian Spices

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Millet Pie with Indian Spices

 

1 cup millet

2 tablespoons olive oil

1 medium onion, minced

1 medium potato, peeled and diced

1 medium green bell pepper, cut into small bits

1 medium red bell pepper, cut into small bits

3 stalks celery, cut into small bits

2 medium clove garlic, minced

1 tablespoon minced fresh ginger root

1/3 cup coarsely chopped walnuts

3/4 cup fresh bread crumbs

1 tablespoon tomato paste

3 eggs, beaten or substitute

1 teaspoon ground cumin

4 ozs. mushrooms, minced

3/4 teaspoon dried red pepper flakes

1/2 cup cilantro, minced, loosely packed

salt and ground black pepper

 

Bring millet and 1 quart water to boil in a small saucepan; simmer until just

tender, about 15 minutes. Drain and set aside.

Heat oil in a large skillet. Add next 6 ingredients; saute until vegetables

soften, about 5 minutes. Mix millet, vegetable mixture, and remaining

ingredients, including 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Heat oven to 375 degrees. Press mixture into a 10 by 2 inch round baking dish,

cover with aluminum foil, and bake for 1 hour. Remove foil and bake until top of

pie is browned, about 20 minutes longer. Remove pie from oven and let stand for

5 minutes. (Can be cooled, covered, and refrigerated up to 4 days.) Cut pie into

wedges and serve warm or at room temperature.

Serves 8 to 10.

 

 

 

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