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How To Cook Millet and Mushroom Bake

Millet and mushroom bake

Vegetarian suet pastry does work in the microwave, but it should be eaten straight away rather than reheated as the pastry tends to harden once it has cooled down.

 

INGREDIENTS

  • 50g (2oz) millet
     

  • 300ml (1/2 pint) boiling water
     

  • 30ml (2 tbsp) sunflower oil
     

  • 100g (4 oz) leeks, trimmed and diced
     

  • 225g (8 oz) Jerusalem artichokes, diced
     

  • 30ml (2 tbsp) chopped fresh parsley
     

  • 10ml (2 tsp) chopped fresh rosemary
     

  • 30ml (2 tbsp) whole wheat flour
     

  • 150ml (1/4 pint) milk
     

  • Salt and black pepper
     

  • For the crust

  • 225g (8 oz) self-raising whole wheat flour
     

  • 2.5ml (1/2 tsp) salt
     

  • 50g (2 oz) solid vegetable fat
     

  • 150ml (4 pint) milk

Method

  1. Put the millet in a deep bowl and pours over the boiling water. Cover and cook for 12 mins. (all powers)stirring 2-3 times. Leave to stand for 4 mins then drain if necessary.
     

  2. 2 Put the oil in a medium dish and cook for 1 min. 600W (30 secs. 700W; 1 min. 500W). Add the leeks, stir well then cook for 2 mins. 600W (1.5 mins. 700W; 2.5 mins. 500W), stirring once.
     

  3. Add the mushrooms, artichokes and herbs. Stir well then cover and cook for 4 mins. 600W (3 mins. 700W; 5 mins. 500W), stirring once or twice.
     

  4. Sprinkle over the flour, cook for 1 min. 600W (30 secs. 700W; 1 min. 500W), then pour over the milk and cook for 2 mins. (1.5 mins. 700W; 2.5 mins. 500W), stirring once or twice.
     

  5. Mix in the cooked millet and season the mixture well with salt and pepper.
     

  6. To make the crust, mix the self-raising flour with the salt and rub in the fat. Add the milk gradually and mix to a soft dough.
     

  7. Use two-thirds of the dough, rolled out quite thinly, to line a 900ml (11/2 pint) basin. Spoon in the filling, then cover with the remaining dough. Cover with greaseproof paper and a plate, then cook for 9 mins. 600W (7.5 mins. 700W; 11 mins. 500W), giving the basin a quarter turn every 2 mins. Leave to stand for 2-3 mins. Serve with a mushroom or onion sauce.

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