Millet and amaranth are two really nutritious grains that just aren’t used enough. Both are tiny little grains that don’t take too long to cook and they go really well together. Both are also gluten-free, so this dish is good for people who have gluten sensitivities or celiac disease. Amaranth contains all essential amino acids, making it a complete protein. It also contains high amounts of calcium, potassium, phosphorus, and vitamins A, C, and E. Millet is also high in protein and contains large amounts of iron, magnesium, and potassium. The grains combined with greens, beans and mushrooms makes this meal a nutritional powerhouse!
Greens Pie with Millet Amaranth Crust
3/4 cup millet
3/4 cup amaranth
2 cups vegetable broth
2 cups water
1/4 teaspoon salt
4 tablespoons fresh parsley or 1 teaspoon dry
1 tablespoon olive oil
1 cup red onion, chopped
2 cloves garlic, minced
3 carrots, shredded
1 can of cannellini beans
10 ounce package of crimini mushrooms, chopped (approximately 4 cups)
1 large bunch collard greens, stems removed and chopped
1 large bunch kale, stems removed and chopped
1 cup water
2 tablespoons mirin
2 tablespoons tamari
1 tablespoon arrowroot
Place millet and amaranth in a pot with the water, broth and salt. Bring to a boil, reduce heat and cover. Simmer until the liquid has been absorbed, approximately 40 minutes. Remove from heat, stir in pepper and parsley and set aside.
Preheat oven to 350.
In a dutch oven or large pot, sauté onion and garlic over medium heat until the onion becomes translucent, approximately 5 minutes. Add the mushrooms, carrots and beans and continue sautéing for about 5 more minutes. Add the greens and cook until they become tender and bright green.
In a small bowl, whisk together the water, mirin, tamri and arrowroot. Poor over vegetable mix and cook until the sauce thickens. Transfer vegetables to a 9” x 13” casserole dish and press down with a spatula or the back of a spoon. Spread the millet amaranth mixture over the top and press down with a spatula. Drizzle with olive oil. Cook in the oven for 20 minutes. Turn the broiler on and broil for about five minutes, until the crust is golden brown.