Well, Christmas is over! I have a puppy climbing in boxes, and a desperate need for some grocery shopping!
Since I didn’t do any feasting yesterday to have leftovers from, I needed to come up with a dinner to take to work today!
When it comes to my work dinners, I like to ensure that I’m getting healthy carbs, protein, and veggies. The dish I came up with today combines all three quite well.
- Carbs: Millet; a grain that I’ve just begun to play around with, but already love.
- Protein: Kidney beans and nutritional yeast are both great protein sources.
- Veggies: Broccoli, onion and mushrooms for the win!
Cheezy Broc Casserole
- 1 cup uncooked millet
- 1/4 t salt
- 1-12 oz package frozen broccoli
- 1 can kidney beans
- 1 clove garlic, minced
- 1/2 large onion, chopped
- 4-5 cremini mushrooms, chopped
- 2 T olive oil
- 1/2 cup Daiya cheddar vegan “cheese” (plus a bit extra to sprinkle on top)
- 1/2 cup nutritional yeast
- 1/8 t black pepper
1. Preheat oven to 350F. Add millet and salt to 3 cups of boiling water. At the same time, steam your frozen broccoli.
2. In a casserole dish, add millet and broccoli, plus the remaining ingredients. Mix thoroughly, and sprinkle Daiya over the top.
3. Bake for 45-60 minutes, or until golden brown around the edges.
Not too surprisingly, this casserole takes on almost a frittata-like form. Or or a fun variation of a classic broccoli mac and cheese casserole. It’s fantastically cheezy, with the great combo of Daiya and nutritional yeast. I go through so much nutritional yeast in my house, it’s amazing! A large majority of that can be owed to my boyfriend, the cheese fanatic. He adds nutritional yeast to just about everything!
Definitely try it out. You’ll love it!