White Cheddar Leek & Greens Millet Bake from Pretty Simple Cooking!

Posted on by llbalanced
White Cheddar Leek & Greens Millet Bake from Pretty Simple Cooking!
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    [post_date] => 2018-02-16 09:25:06
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    [post_title] => White Cheddar Leek & Greens Millet Bake from Pretty Simple Cooking!
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02.16

Gah. Hands down, one of the BEST things about social media is how it connects you with the most incredible people all over the world. People that you'd probably NEVER meet in person.

Case and point: Sweet Sonja from the successful blog A Couple Cooks. Sonja is one half of the powerhouse team behind this popular website, along with her husband Alex. Technically, Sonja and I were introduced by our mutual friend James, marking manager for Green Bean Delivery. But he thought to connect us because he felt we had similar goals and approaches to wellness, as evident by our websites and Instagram accounts. (p.s. they have the cutest little boy EVER, so you must follow them on IG @acouplecooks).

So there you go. A quick email exchange and a phone call later, and I was smitten with Sonja's kindness, bright energy and professionalism. In addition, I'd been drooling over their recipes for years, When I found out that she and Alex were about to release their first cookbook, Pretty Simple Cooking: 100 Easy & Delicious Vegetarian Recipes to Make You Fall in Love with Real Food, I leapt at the chance to share.

Y'all, this is absolutely one of the most amazing cookbooks I've had the honor to cook from EVER. In part because their recipes resonate with me personally: family-friendly, easy, accessible, packed with flavor and often comfort-food inspired.

But I am also completely blown away by how well-written the book is and how detailed the recipes are. Sonja & Alex have a way of conveying the importance of eating real, wholesome food that isn't preachy or dogmatic. Instead, their approach is warm, inviting, relatable and incredibly thoughtful.

Guys, it's really hard to write a recipe. There is truly an art to it, and I work every single day to improve how I communicate the making of a dish to you. But I'd say Sonja & Alex have it DOWN. While making this delicious Cheddar, Leek & Millet bake, I never once had to decipher what to do next. Down to the smallest detail and careful use of language, this recipe came to life just as described. A well-written recipe is KEY in helping readers learn to enjoy cooking, to realize that it can be a part of daily life.

Now, onto this actual recipe. Y-U-M. This bake is everything you want on a cozy, chilly day. With just the right amount of creaminess, the right amount of seasoning and the dreamiest combination of textures, Pretty Simple Cooking nails this dish. I brought it to a family dinner with a host of varying palates, and it was a smash with each person. I would 100% make it again!

I also loved the opportunity to play with millet again, a gluten-free grain that is similar to quinoa in size, but much more mild with an almost polenta-like creaminess. I am feeling totally inspired to play with millet in my kitchen now! Along with fiber and B vitamins from the millet, the greens and leeks in this bake provide a host of vitamins, minerals and anti-inflammatory compounds.

Note: the only changes I made it to use unsweetened almond milk instead of 2%, and I used kale instead of chard. For the cheese, I used Organic Valley Pasture-Raised Mild Cheddar.

I highly, highly recommend grabbing a copy of Pretty Simple Cooking. I 100% guarantee you will love it!

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TOTAL TIME :
6-8servings
INGREDIENTS
  • 1 1/2 cups millet
  • 1 1/2 teaspoons kosher salt, divided
  • 2 large leeks
  • 2 bunches rainbow chard or any leafy green (about 1 pound)
  • 3 medium garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • Freshly Ground Black Pepper
  • 8 ounces sharp white Cheddar cheese
  • 1 tablespoon unsalted butter
  • 1 cup 2% milk
  • 1 scant teaspoon dried thyme
DIRECTIONS
  1. Preheat the oven to 425°F. Make the millet: Pour the millet into a dry saucepan and toast for 2 to 3 minutes over medium heat, stirring frequently. Reduce the heat and carefully add 3 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer where the water is just bubbling for about 17 minutes, until the water has been completely absorbed (check by pulling back the millet with a fork). Remove from the heat, then cover the pot and allow the millet to steam until baking. Uncover and stir in a mounded 1⁄4 teaspoon kosher salt.
  2. Saute the leeks and chard: Chop off the dark green stems of the leeks and the tough roots, then slice them in half lengthwise. Place each leek half cut-side down and thinly slice it, resulting in half-moon shapes. Rinse the slices thoroughly in a colander to remove any dirt, and shake off the remaining water.
  3. Destem the chard by holding the leaf at the lowest part of the stem and pulling back to tear the leaf away from the stem, then roughly chop the leaves. Peel and mince the garlic and set it aside. In a large skillet over medium-high heat, heat the olive oil. Add the leeks and sauté about 3 minutes, until tender but before browning. Add the chard and sauté for 1 to 2 minutes until wilted. Stir in 1⁄4 teaspoon kosher salt and several grinds of black pepper, then remove the mixture to a bowl and wipe out the skillet.
  4. Make the sauce: Shred the cheese. In the same skillet, heat the butter over medium-low heat. Add the garlic and sauté for 1 minute. Add the milk, thyme, and 1 teaspoon kosher salt and bring to a simmer. Stir in 11⁄2 cups shredded cheese and stir until the cheese melts and the sauce thickens slightly (increase the heat slightly if the cheese does not melt at rst, but take care not to overheat).
  5. Bake: Evenly spread the millet into a 13 x 9-inch baking dish. Spread the sautéed leeks and greens over the top, and pour on the sauce. Stir the ingredients together roughly with a fork to combine the millet with the sauce and cheese. Sprinkle the remaining shredded cheese over the top. Bake for 15 minutes until the cheese is melted. Allow to cool for a few minutes, then serve warm. Notes Storage: Leftovers can be stored refrigerated for 2 to 3 days; it also freezes well.
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