For the Love of Millet – Paradise Lasagna

Ah, millet, I love this stuff. The alkalizing grain… I never get tired of saying it. Last night I came home thinking I would do something with roasted asparagus and millet. Turns out there was no asparagus in the fridge after all, used it all the day before. Anyway, I came up with a new idea in its place, and as luck would have it, we done got ourselves a repeat here. Did this on a week night, cause, well, you know me when I get seized by a recipe idea, but it might be easier to tackle it on a weekend. This dish would make a great date night meal as well – everybody listening?!!

Ingredients (feeds 2):

a rough counted dozen or so organic shiitake mushrooms

1 organic sweet red pepper

1 organic yellow squash

7 organic sun dried tomatoes

1 small handful organic parsley

1 small handful fresh basil leaves

1 clove organic garlic, peeled

2/3 cup organic millet

1 28 oz can organic plum tomatoes (I like Muir Glen Fire Roasted)

2 cups spring water

a few shakes unrefined sea salt

a few tablespoons organic extra virgin olive oil.

Directions

In a pot, heat up the water. While that’s on the fire, rinse the millet thoroughly in a tight strainer. When the water boils add the millet and lower the heat to medium. It will take about 20 minutes to cook; the water will be mostly absorbed. Check for tenderness but do not stir.

Rinse the produce thoroughly, pull stems off the mushrooms and slice the caps in thirds. Slice the peppers and squash and then slice the sundried tomatoes in thin ribbons. Set aside.

Heat up a stainless steel pan and add some olive oil, add the vegetables and reduce heat to simmer. After a few minutes, add a little sea salt and stir with a wooden spoon. Allow to sauté until moderately tender, about 12 minutes, check for salt and turn off the heat.

When the millet is cooked, Take a 9X5 Pyrex baking dish and drizzle a little extra virgin olive oil in the bottom. Add a 1/4 – 1/2 inch thick layer of millet to the dish followed by a layer of the sautéed vegetables, followed by millet, followed by vegetables, and so on, ending with a thin layer of millet. Add a bit of parsley and a little crown of olive oil on top and bake in a 350 degree oven for about 20 minutes.

While that is in the oven, open the can of plum tomatoes and pour the juice into a bowl. Warm up the pan from sautéing the vegetables and add some olive oil. Slice the clove of garlic in half lengthwise and toast in the oil until just golden. Pour in the juice and simmer for a couple of minutes.

In the bowl, crush up the tomatoes with a fork and add to the pan. Sprinkle on some sea salt and let simmer while the millet vegetable lasagna is in the oven. At the very end, add the basil to the sauce and check for salt.

After taking the baking dish out of the oven, top with a little sauce and let sit for 5 or 10 minutes. Slice carefully and arrange on a plate and top with some tomato sauce, not too much, just enough.

Serve and enjoy, maybe play some music in the kitchen, (I think the John Coltrane and Johnny Hartman album would work very well), feeds two heartily with a little left over.

Don’t forget to thoroughly clean the counter, stove, and utensils to be ready for your next healthy mission in the kitchen.

Good Health,

Joe