I moved into my current place almost two months ago and for the first time in my life, I have a gas stove. When I realized this on my moving day, it felt like a dream come true. I think this is what fashionable women must feel when they find their perfect pair of shoes.
The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm. Every. time. No joke. And since I’m in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too.
Wednesday at 9 pm: Sorry, just indulging in a late-night kale chip craving.
Friday at 7 am: What? You’re not up roasting carrots for breakfast too?
Saturday at 6 pm: Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you’re not even home? That’s cool too.
This casserole has quickly become my fall go-to dish. It’s hearty enough that it can easily become a one-dish meal and it’s versatile enough that you can fill it with whatever leftover veggies need to be used up in your fridge. Whether you need to appease a neighbor or please a crowd, this one won’t disappoint.
- ½ cup millet
- ½ cup amaranth
- 2 cups vegetable broth
- Extra Virgin Olive Oil
- 1 cup french lentils
- 2 cups vegetable broth
- 2 tablespoons Bragg liquid aminos
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bunch kale, de-stemmed and chopped
- 1 bunch collard greens, de-stemmed and chopped
- 1 cup frozen peas
- Add the millet and amaranth to a pot with 2 cups vegetable broth. Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside.
- Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot. Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes.
- While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent. Add the kale and collard greens and cook for 10 minutes, until just tender. Add the peas and cook an additional two minutes.
- Turn on broiler. When lentils and greens are done, mix together and transfer to a casserole dish. Spread the cooked millet and amaranth evenly over the dish. Drizzle with olive oil and broil 4 – 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.