Hands-on Time
45 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 12 (serving size: about 1/2 cup)

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Cook green beans in a large pot of boiling water 5 to 6 minutes or until almost tender. Drain and plunge into ice water; drain and pat dry.

Step 3

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and shallots; cook 6 minutes, stirring occasionally. Add mushrooms; increase heat to medium-high, and cook 8 minutes or until mushroom liquid evaporates. Stir in thyme. Combine sherry and soy sauce. Add sherry mixture to pan; cook 4 minutes or until liquid evaporates. Combine milk and flour, stirring well with a whisk. Stir milk mixture into pan; cook 2 minutes or until bubbly and thick, stirring constantly. Remove from heat; stir in cheese, salt, and pepper. Add green beans; toss gently to coat.

Step 4

Spoon mixture into a 3-quart glass or ceramic baking dish coated with cooking spray. Sprinkle Crunchy Fried Millet evenly over top. Bake at 350°F for 30 minutes or until filling is bubbly. Garnish with parsley and thyme leaves, if desired.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.