Best Mark Bittmans Autumn Millet Bake Recipes

Mark Bittman's Autumn Millet Bake image

Provided by kelly in TO

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3/4 cup millet
1 medium butternut squash, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
salt & freshly ground black pepper
1 tablespoon minced sage leaves or 1 teaspoon dried sage
2 tablespoons maple syrup or 2 tablespoons honey
1/2 cup vegetable stock
1 1/4 cups cream
1/4 cup pumpkin seeds or 1/4 cup coarsely chopped hazelnuts

Steps:

Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish.
Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes.
Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through, another 10 minutes or so.
Serve.

MARK BITTMAN'S AUTUMN MILLET BAKE image

Yield 4-5 people

Number Of Ingredients 9

1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed*
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Steps:

Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil. Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (hs note: don't overdo it). Spread in the bottom of the prepared baking dish. Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all (hs note: I did about 1/2 cup stock & 1/2 cup cream based on one of his variations). Cover tightly with foil and bake without disturbing, for 45 minutes. Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (hs note: This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking - I used another 1/4 cup+ of stock here). Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned (hs note: and the millet is cooked through), another 10 minutes or so. Serve piping hot or at room temperature (hs note: drizzled with the remaining olive oil if you like). *In the end, I used 3/4 cup stock + 1/2 cup cream