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

White Cheddar Leek & Greens Millet Bake from Pretty Simple Cooking!
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    [ID] => 8327
    [post_author] => 2
    [post_date] => 2018-02-16 09:25:06
    [post_date_gmt] => 2018-02-16 15:25:06
    [post_content] => 
    [post_title] => White Cheddar Leek & Greens Millet Bake from Pretty Simple Cooking!
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
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    [post_name] => white-cheddar-leek-greens-millet-bake-pretty-simple-cooking
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    [post_modified] => 2018-02-20 10:00:40
    [post_modified_gmt] => 2018-02-20 16:00:40
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    [guid] => https://llbalanced.com/?post_type=recipe&p=8327
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    [post_type] => recipe
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  • 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
  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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