Creamy Millet Bake with Cumin-Roasted Carrots, Sautéed Spinach, and Cheddar Seed Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   In a bowl, toss the carrots with 1 1/2 tablespoons of the olive oil, 1 teaspoon of the ground cumin, the sweet paprika, dried thyme, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

3. 3

   While the carrots roast, place the millet and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender. Turn off the heat and let it stand, covered, for 5 minutes.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in the garlic and the remaining 1/2 teaspoon ground cumin; cook 1 minute more.

5. 5

   Add the fresh spinach to the skillet in batches and cook for 2 to 3 minutes until wilted. Season with the remaining salt and black pepper. Remove from the heat.

6. 6

   Fluff the cooked millet with a fork and mix it with the onion-spinach mixture, plain Greek yogurt, 80 g / 3 oz of the grated cheddar, lemon zest, and lemon juice. Taste and adjust seasoning if needed.

7. 7

   Transfer the millet mixture to the greased baking dish and level the top. Arrange the roasted carrots over it.

8. 8

   In a small bowl, mix the pumpkin seeds, sunflower seeds, the remaining cheddar, and the final 1/2 tablespoon olive oil. Scatter this mixture over the carrots and millet.

9. 9

   Bake for 15 minutes at 200 °C / 400 °F, until the cheese is melted and the crust is golden. If you want extra color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let it rest for 5 minutes before serving so the bake can set and be easier to portion.