The lovely France and Joshua of Beyond the Peel are hosting Wholesome Wholegrain Cooking. For this event the host chooses a whole grain and a meal they want to highlight. This month is Millet for Lunch. Mike and I both work from home, so lunch for us is generally whatever I happen to be cooking that day. (Mmm german chocolate cupcakes for lunch). But I have spent my fair share of time packing lunches, so I set out to make something easily packable. While everyone else seems to be in pumpkin mode, I can’t seem to get enough fresh sage. When I’m trying to figure out how to spice a dish, sage seems to be the first thing that always comes to mind. And sage always seems to pair with white beans in my head.
I figured mini-casseroles would be just the right size for packing. Grab and go, with no need to slice, like you would with full-sized casserole. I originally was trying to make more of a tart with millet as the crust, but it tended to be crumbly which is not easily packable. And honestly, mixing everything together is just easier anyway.
- 2 1/2 cups cooked white beans
- 1 large onion, diced
- 2 teaspoons plus 1 tablespoon olive oil, divided
- 5-6 fresh sage leaves, torn into pieces
- 1/3 cup stock, water, or cream
- sea salt and freshly cracked black pepper
- 2 cups cooked millet
- Heat 2 teaspoons of olive oil in a large skillet on medium heat. Add the onions. Cook for about 5 minutes then reduce the heat to medium-low. Cook, stirring occasionally until onions are golden brown, 45-50 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.
- Combine the white beans, caramelized onion, fresh sage, stock, and remaining tablespoon of olive oil in a food processor. Season liberally with salt and pepper. Process until smooth.
- In a large mixing bowl, combine the bean puree with the cooked millet. Taste and adjust for seasoning.
- Spoon mixture into greased muffin tin. Cover the tin with aluminum foil.
- Place in the oven, and bake for 15 minutes, then remove the foil. Bake for another 5-6 minutes, until edges are just beginning to brown. Remove from the oven, and allow to cool completely before removing from the tin.
(Makes 12 mini-casseroles)
You have lots of leeway in deciding how caramelized you’d like your onions. You can cook them much longer than 45 minutes. They’ll keep getting darker and sweeter. It just depends on how much time you have, and how patient you are. I wouldn’t go less that 30 minutes though.