Millet and Greens Gratin Recipe (2024)

By Martha Rose Shulman

Millet and Greens Gratin Recipe (1)

Total Time
1 hour 10 minutes
Rating
4(66)
Notes
Read community notes

Millet can be dry, but here there’s lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1¼ cups cooked millet that I’d frozen a while back. Look for beets with lush greens at your farmers’ market. There’s a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.

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Ingredients

Yield:4 to 6 servings

  • 1generous bunch beet greens
  • Salt to taste
  • 2tablespoons extra virgin olive oil
  • ½medium onion, finely chopped
  • 2large garlic cloves, minced
  • 1teaspoon chopped fresh thyme
  • 1teaspoon chopped fresh rosemary
  • 2eggs plus 1 egg yolk
  • ½cup low-fat milk
  • 1 to 1¼cups cooked millet
  • 3ounces Gruyère cheese, grated (¾ cup)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

194 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 280 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Millet and Greens Gratin Recipe (2)

Preparation

  1. Step

    1

    Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 1¼ cups.

  2. Step

    2

    Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.

  3. Step

    3

    In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about ½ teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.

  4. Step

    4

    Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.

Tip

  • Advance preparation: The blanched beet greens will keep for 3 or 4 days in the refrigerator. The gratin can be made a day ahead and reheated or served at room temperature.

Ratings

4

out of 5

66

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Private Notes

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Cooking Notes

Ruth Gyure

I made this with chard from my garden. One large bunch. Destem and chop stems finely. Chop up rest of chard.
I cook the millet, make the egg mixture, then sauté onion, garlic, and spices (addition of a little half sharp paprika) with the chard stems, then the chopped chard. Then mix it all together before putting it in casserole dish.
I find that 1/2 cup dry millet + 1 cup stock works to make perfect amount of millet , cooked for 20 minutes then off heat to steam in pan with lid on.

Ruth Gyure

see my post, which is pending. 1/2 cup millet, 1 cup stock, simmer on very low for 20 minutes, then turn off heat and let sit 5 minutes or more while you make the other things. Fluff with fork before you mix it with the other ingredients.

ChrisZ

I made this, substituting purple sprouting broccoli for greens (needed to use up) and amaranth for millet (same reason). Used 3 eggs and 0.5C whole milk for the custard. Cooked onions for longer, on low heat, until very soft and more brown. Mixed all ingredients per the recipe, cooked until set & sizzling. Made one modification to finish: when set, removed from oven, sprinkled an additional portion of parmigiano and gruyere atop, returned to oven on broil until brown & bubbling. Amazing.

CK

This was delicious. I cooked the millet with the chicken stock as recommended below. 1/2 cup or 3/4 cup dried millet seems sufficient with double the water or stock. I also sautéed the greens along with the shallots and garlic. I used 1 leek and a bunch of rainbow chard chopped finely. The gruyere bound it all together nicely, and the whole thing was sufficient as an entree!

Eating on two Wheels

The touch of herbs makes the difference. Quite delicious! (I used chard, because it's going gangbusters in the garden right now.)

Mary-K

Just made this this morning....so good! I did use 3 full eggs, oat milk and a combo of chard/kale from my garden. Highly recommend it!

Needs Umami Flavor

Works great with quinoa

Mary-K

Just made this this morning....so good! I did use 3 full eggs, oat milk and a combo of chard/kale from my garden. Highly recommend it!

ChrisZ

I made this, substituting purple sprouting broccoli for greens (needed to use up) and amaranth for millet (same reason). Used 3 eggs and 0.5C whole milk for the custard. Cooked onions for longer, on low heat, until very soft and more brown. Mixed all ingredients per the recipe, cooked until set & sizzling. Made one modification to finish: when set, removed from oven, sprinkled an additional portion of parmigiano and gruyere atop, returned to oven on broil until brown & bubbling. Amazing.

Joanne

Made this last night with a bit variation on assembly. I didn’t have cooked millet, so started with dry, uncooked. I roasted 1/2 cup millet grains in a dry pan till I could start to smell the toasting happening. Set them aside in separate bowl. Sautéed the onion till clear, added garlic till aromatic. Added chopped fresh beet greens, salt, the fresh herbs, the millet and 1 cup of water. Covered tightly and simmered 20 minutes. Baked in greased loaf pan 35 min. It was very delicious.

Eating on two Wheels

The touch of herbs makes the difference. Quite delicious! (I used chard, because it's going gangbusters in the garden right now.)

CK

This was delicious. I cooked the millet with the chicken stock as recommended below. 1/2 cup or 3/4 cup dried millet seems sufficient with double the water or stock. I also sautéed the greens along with the shallots and garlic. I used 1 leek and a bunch of rainbow chard chopped finely. The gruyere bound it all together nicely, and the whole thing was sufficient as an entree!

Ruth Gyure

I made this with chard from my garden. One large bunch. Destem and chop stems finely. Chop up rest of chard.
I cook the millet, make the egg mixture, then sauté onion, garlic, and spices (addition of a little half sharp paprika) with the chard stems, then the chopped chard. Then mix it all together before putting it in casserole dish.
I find that 1/2 cup dry millet + 1 cup stock works to make perfect amount of millet , cooked for 20 minutes then off heat to steam in pan with lid on.

Lesley

This is the second millet recipe I have tried from Martha's collection. Neither turned out very good. Does anyone have tips on how to cook millet?

Ruth Gyure

see my post, which is pending. 1/2 cup millet, 1 cup stock, simmer on very low for 20 minutes, then turn off heat and let sit 5 minutes or more while you make the other things. Fluff with fork before you mix it with the other ingredients.

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Millet and Greens Gratin Recipe (2024)

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