White Bean and Vegetable Cassoulet with Millet Crust Recipe

Name: White Bean and Vegetable Cassoulet with Millet Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 3 teaspoons olive oil; 2 1/2 cups chopped red bell peppers; 1 1/2 cups chopped onions; 1 cup thinly sliced carrot; 1 tablespoon minced garlic; 8 ounces yellow crookneck squash, trimmed, cut into 1/2-inch pieces; 4 ounces green beans, cut into 2-inch pieces; 1 tablespoon ground cumin; 2 teaspoons purchased harissa paste or 1/2 teaspoon dried crushed red pepper; 1 28-ounce can diced tomatoes in juice; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1/2 cup chopped fresh basil; 1/2 cup millet; 2 cups water; 1/2 cup fresh breadcrumbs made from French bread

Servings: persons

1 tablespoon plus 3 teaspoons olive oil
2 1/2 cups chopped red bell peppers
1 1/2 cups chopped onions
1 cup thinly sliced carrot
1 tablespoon minced garlic
8 ounces yellow crookneck squash, trimmed, cut into 1/2-inch pieces
4 ounces green beans, cut into 2-inch pieces
1 tablespoon ground cumin
2 teaspoons purchased harissa paste or 1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup chopped fresh basil
1/2 cup millet
2 cups water
1/2 cup fresh breadcrumbs made from French bread

1
Heat 1 tablespoon oil in heavy large pot over medium heat.
2
Add bell peppers, onions, carrot and garlic and saute until tender, about 15 minutes.
3
Add squash, green beans, cumin and harissa paste and stir 1 minute.
4
Add tomatoes with juices and bring to boil.
5
Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes.
6
Mix in cannellini and 1/4 cup basil.
7
Transfer mixture to 13x9x2-inch glass baking dish.
8
(Can be made 1 day ahead.
9
Cover and chill.)
10
Heat 1 teaspoon oil in medium nonstick skillet over medium heat.
11
Add millet and stir until light golden, about 5 minutes.
12
Add 2 cups water and bring to boil.
13
Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes.
14
Drain millet.
15
Transfer to bowl and cool.
16
Mix in breadcrumbs and remaining 2 teaspoons oil.
17
Preheat oven to 350F.
18
Sprinkle millet mixture evenly over vegetables in baking dish.
19
Bake until vegetables are heated through and topping begins to crisp, about 35 minutes.
20
Sprinkle remaining 1/4 cup basil around edges and serve.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon plus 3 teaspoons olive oil, 2 1/2 cups chopped red bell peppers, 1 1/2 cups chopped onions, 1 cup thinly sliced carrot, and more.

Yes, White Bean and Vegetable Cassoulet with Millet Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean and Vegetable Cassoulet with Millet Crust

How did you like this recipe?

Frequently Asked Questions