Cashew Millet Casserole Recipe
Are you looking for a delectable Cashew Millet Casserole recipe? This Cashew Millet Casserole is a perfect Main Dish. Treat your family to this delicious Cashew Millet Casserole. They are going to simply adore it.
Ingredients
2 cups water
1 teaspoon salt
1/2 cup millet meal
3 tablespoons oil
1 medium sized onion, chopped
1 cup unsalted raw cashew nuts
3 eggs, slightly beaten
2/3 cup wheat germ
1/2 cup skim milk powder
1/4 cup parsley, chopped
1/4 cup pimiento, chopped
1/2 cup water
1/8 teaspoon of the following herbs: ground mace, sage, rosemary, ground marjoram
Directions
Preheat oven to 325°F.
Prepare millet meal: In top of double boiler bring two cups of water to a boil; add salt and millet meal to rapidly boiling water very slowly, stirring constantly with wire whisk to avoid lumping.
Place over hot water and continue to cook 15 to 20 minutes, or until millet has absorbed all water.
Remove from heat and cool slightly.
Heat oil in skillet and saute onion.
Combine cooked millet and ground cashew nuts in mixing bowl.
Add slightly beaten eggs, wheat germ, skim milk powder, sauteed onion, chopped parsley, and pimiento.
Add 1/2 cup water, blending together thoroughly.
Stir in herbs.
Adjust seasoning according to taste.
Turn mixture into an oiled 1 1/2 quart casserole and bake in preheated oven, uncovered, for 45 minutes or until tested to firmness and lightly browned.
Prepare millet meal: In top of double boiler bring two cups of water to a boil; add salt and millet meal to rapidly boiling water very slowly, stirring constantly with wire whisk to avoid lumping.
Place over hot water and continue to cook 15 to 20 minutes, or until millet has absorbed all water.
Remove from heat and cool slightly.
Heat oil in skillet and saute onion.
Combine cooked millet and ground cashew nuts in mixing bowl.
Add slightly beaten eggs, wheat germ, skim milk powder, sauteed onion, chopped parsley, and pimiento.
Add 1/2 cup water, blending together thoroughly.
Stir in herbs.
Adjust seasoning according to taste.
Turn mixture into an oiled 1 1/2 quart casserole and bake in preheated oven, uncovered, for 45 minutes or until tested to firmness and lightly browned.
