- 2 pounds green beans, trimmed
- 1 tablespoon canola oil
- 3/4 cup chopped onion
- 1/2 cup chopped shallots
- 1 pound sliced cremini mushrooms
- 2 teaspoons chopped fresh thyme
- 1/4 cup dry sherry
- 1 tablespoon lower-sodium soy sauce
- 2 cups 2% reduced-fat milk
- 1.19 ounces white whole-wheat flour (about 1/4 cup)
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup Crunchy Fried Millet or Crunchy Fried Quinoa
- Chopped fresh parsley and thyme leaves (optional)
- calories 148
- fat 6.1 g
- satfat 1.6 g
- monofat 2.8 g
- polyfat 1.4 g
- protein 7 g
- carbohydrate 16 g
- fiber 4 g
- sugars 6 g
- Est. Added Sugars 0 g
- cholesterol 6 mg
- iron 2 mg
- sodium 227 mg
- calcium 144 mg
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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