Prep Time: 01 Hour 30 minutes

Cook Time: 01 Hour

Servings: 4 Servings

Ingredients

• 1 cup vegetable stock
• 2 cups cooked barnyard/foxtail millet
• 1/2 cup broccoli
• 1/2 cup potato diced
• 1 medium onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1/4 tsp crushed red chili flakes
• 5 cups spinach leaves
• 1 cup cashew cheese
• 1 tsp fresh lemon zest
• 1/4 tsp freshly ground black pepper
• salt to taste

Method

• Steam the potato until cooked.
• Preheat oven to 350 degrees F.
• Dry roast the onion and garlic until translucent.
• Add thyme, rosemary, red-pepper flakes, and spinach and sauté until just wilted.
• Remove from heat.
• Add the millet, cashew cheese, lemon zest, pepper, potato and broccoli to the spinach-onion mixture, along with vegetable stock and stir until well combined.
• Pour the mixture into the prepared baking dish, and place in the oven.
• Bake for 30 minutes, until set and edges are brown.
• Let it cool slightly before slicing.
• Serve warm or at room temperature (it’s also good cold).

To know more, please visithttps://sharan-india.org/healthy-recipes/

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