1 cup Crunchy Fried Millet or Crunchy Fried Quinoa
Chopped fresh parsley and thyme leaves (optional)
Est. added sugars 0g
How to Make It
Preheat oven to 350°F.
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.
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.
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.
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