White Bean & Vegetable Cassoulet
White Bean & Vegetable Cassoulet with Millet Crust Recipe
Everything you need in one dish…and the millet makes a nice whole-grain crust.
Makes: 8 servings
1 tablespoon plus 3 teaspoons olive oil
2 cups chopped red bell peppers
1 ½ cups chopped onions
1 ½ cups thinly sliced carrot
1 tablespoon minced garlic
8 ounces yellow crookneck squash, trimmed, cut into ½-inch pieces
4 ounces fresh green beans, cut into 2-inch pieces
1 tablespoon ground cumin
2 teaspoons harissa (chili) paste or ½ teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1 15-ounce can cannellini (white kidney beans), rinsed, drained
½ cup chopped fresh basil ½ cup millet, 2 cups water
½ cup fresh breadcrumbs made from whole grain crusty bread
- Heat 1 tablespoon oil in heavy, large pot over medium heat. Add bell peppers, onions, carrot, and garlic and sauté until tender, about 15 minutes. Add squash, green beans, cumin and harissa paste and stir 1 minute. Add tomatoes with juices and bring to boil. Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes. Mix in cannellini and ¼ cup basil. Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 day ahead; cover and chill.)
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add millet and stir until light golden, about 5 minutes. Add 2 cups water and bring to boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes. Drain millet. Transfer to bowl and cool. Mix in breadcrumbs and remaining 2 teaspoons oil.
- Preheat oven to 350°F. Sprinkle millet mixture evenly over vegetables in baking dish. Bake until vegetables are heated through and topping begins to crisp, about 35 minutes. Sprinkle remaining ¼ cup basil around edges and serve.
Nutrition per serving:
Calories: 205, Total fat: 5 g; Saturated fat: 1 g, Cholesterol: 0 mg. Source: Bon Appétit, May 1998 (variation)
For more nutrition information please contact our Nutrition Coach,
Kris Bonham, RDN at email@example.com