Here’s a modern play on a traditional holiday side dish. I use fresh green beans, tons of cremini mushrooms, and leave out the condensed soup. It’s still creamy, and the fried grains work to give the topping a crunch upgrade. It may seem redundant to use onion and shallots, but it’s not—they contribute different types of flavor and add nice complexity to the sauce. The creamy sauce and crunchy topping would be great with other vegetables, too. You can sub in halved Brussels sprouts, or try broccoli florets (reduce cook time for broccoli in step 2 to 2 to 3 minutes).
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)
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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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice