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Millet Pie Au Gratin
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Tourtiere-millet-gratinee-1107.jpg
PT15M
PT1H00M
PT1H15M
Preheat the oven to 375°F (190°C).To cook the millet, pour into hot chicken broth. Bring to a boil and simmer over low heat 10 minutes.Add potatoes and cook 10 minutes more.Drain the millet mixture and add remaining ingredients except cheese. Mix well.Pour mixture into the two baked pie shells. Pack down well.Bake 20 minutes.Remove pies from the oven and top with grated cheese. Return to the oven and broil until cheese is golden brown.
8
Metro
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1
1 cup (250 mL) raw millet
3 cups (750 ml) chicken broth
2 potato, diced
2 green onion, shopped
1/4 cup (60 mL) Tamari sauce
1 eggs beaten
1 tsp. (5 mL) salt and pepper
1 Tbsp. (15 mL) fresh parsley
1 Tbsp. (15 mL) fresh thyme
2 baked pie shells
2 cups (500 mL) grated mild cheddar cheese.
Millet Pie Au Gratin
8
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
1 cup
(250 mL)raw millet
-
3 cups
(750 ml)chicken broth
-
2
potato, diced
-
2
green onion, shopped
-
1/4 cup
(60 mL)Tamari sauce
-
1
eggs beaten
-
1 tsp.
(5 mL)salt and pepper
-
1 Tbsp.
(15 mL)fresh parsley
-
1 Tbsp.
(15 mL)fresh thyme
-
2
baked pie shells
-
2 cups
(500 mL)grated mild cheddar cheese.
Preparation
Preheat the oven to 375°F (190°C).
To cook the millet, pour into hot chicken broth. Bring to a boil and simmer over low heat 10 minutes.
Add potatoes and cook 10 minutes more.
Drain the millet mixture and add remaining ingredients except cheese. Mix well.
Pour mixture into the two baked pie shells. Pack down well.
Bake 20 minutes.
Remove pies from the oven and top with grated cheese. Return to the oven and broil until cheese is golden brown.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
