This Greens Pie with Millet Amaranth Crust, inspired by a recipe from Clean Start by Terry Walters, is sort of a healthy twist on the traditional shepherd’s pie. Here millet and amaranth replace the mashed potato crust, and greens make up the bulk of the filling. The mushrooms and beans give it a toothsome, meaty texture.
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
For the Crust
- 3 ⁄4 cup millet
- 3 ⁄4 cup amaranth
- 4 cups vegetable stock 1⁄2 teaspoon salt
For the Filling
- 2 tablespoons olive oil divided
- 1 cup red onion chopped
- 2 cloves garlic minced
- 10 ounces white button or crimini mushrooms sliced
- 3 carrots shredded
- 1 can 14 ounces cannellini beans
- 1 ⁄2 teaspoon sea salt
- 1 large bunch Swiss chard stems removed, chopped
- 1 large bunch kale stems removed, chopped
- 1 cup vegetable stock
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 1 tablespoon arrowroot
- 2 tablespoons fresh parsley chopped
Place the millet and amaranth in a pot with the veg- etable stock and salt. Bring to a boil, then reduce the heat to low setting and cover. Simmer until the liquid has been absorbed, about 45 minutes. Remove from the heat and set aside.
Preheat the oven to 350°F.
Sauté the onion in 1 tablespoon of olive oil over me- dium heat in a large pot until it becomes translucent, about 5 minutes. Add the garlic, mushrooms, carrots, beans, and salt. Continue sautéing for about 10 more minutes, until the mushrooms have released their liq- uid and become fragrant. Add the chard and kale, and cook until they become tender and bright green.
Whisk together the vegetable stock, rice vinegar, tamari, and arrowroot in a small bowl. Pour over the vegetable mix and cook until the sauce thickens, about 5 minutes.
Transfer vegetables to a 9 x 13-inch casserole dish and press down with a spatula or the back of a spoon. Carefully, spread the millet-amaranth mixture over the top. Drizzle with the rest of the olive oil. Cook in the oven for 30 minutes, until the crust is golden brown.
Garnish with fresh parsley and serve hot.