White Bean And Vegetable Cassoulet With Millet Crust
Recipe By : Bon Appetit Magazine, May 1998
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil -- +3 ts
2 1/2 c Red bell peppers -- chopped
1 1/2 c Onions -- chopped
1 c Carrot -- thinly sliced
1 tb Garlic -- minced
8 oz Yellow crookneck squash --
- trimmed, cut into 1/2" pieces
4 oz Green beans --
- cut into 2" pieces
1 tb Ground cumin
2 ts Harissa paste -OR-
1/2 ts Dried crushed red pepper
28 oz Can diced tomatoes in juice
15 oz Can cannellini (white kidney
- beans) -- rinsed, drained
1/2 c Fresh basil -- chopped
1/2 c Millet
2 c Water
1/2 c Fresh breadcrumbs -- made from
- French bread
Heat 1 tb oil in heavy large pot over medium heat. Add bell peppers,
onions, carrot, and garlic and saute 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 1/4 cup basil. Transfer mixture to
13x9x2" glass baking dish. (Can be made 1 day ahead. Cover and chill.)
Heat 1 ts 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 ts 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 1/4 cup basil
around edges and serve.
