Michele Urvater

Exotic Millet and Raisin Casserole

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The beauty of this recipe is that it requires a minimum of work and yet tastes special because it makes use of the unusual grain millet. Those cooks who are more at ease with familiar foods can substitute rice. Serve with crusty bread and fruit for dessert.

Ingredients

  • 1 cup hulled millet, quinoa, or long-grain white rice
  • 1 can (14½

Method

  1. Combine all the ingredients except for the spinach and walnuts in a medium-size saucepan. (If using quinoa, rinse it first under cold running water to rid it of any saponin residue.)
  2. Slowly bring the liquid to a boil over low heat. Cover and simmer until the grain is tender and has absorbed all of the liquid, 20 to 25 minutes. Be sure to check after 15 minutes of