White Bean and Vegetable Cassoulet w/Millet Crust
|Author:||Bon Appétit, 1998.05|
|1 tbsp.||plus 3 teaspoons olive oil|
|2 1/2 cups||chopped red bell peppers|
|1 1/2 cups||chopped onions|
|1 cups||thinly sliced carrot|
|1 tbsp.||minced garlic|
|8 oz.||yellow crookneck squash, trimmed, cut into 1/2-inch pieces|
|4 oz.||green beans, cut into 2-inch pieces|
|1 tbsp.||ground cumin|
|2 tsp.||purchased harissa paste or 1/2 teaspoon dried crushed red pepper|
|28 oz.||canned diced tomatoes in juice|
|15 oz.||canned cannellini, rinsed, drained (white kidney beans)|
|1/2 cups||chopped fresh basil|
|1/2 cups||fresh bread crumbs made from French bread|
- Heat 1 tablespoon oil in heavy large pot over medium heat. Add bell peppers, onions, carrot and garlic and sauté until tender, about 15 minutes. Add squash, green beans, cumin and harissa paste and stir 1 minute. Add tomatoes with juices and bring to boil. Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes. Mix in cannellini and 1/4 cup basil. Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Cover and chill).
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add millet and stir until light golden, about 5 minutes. Add 2 cups water and bring to boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes. Drain millet. Transfer to bowl and cool. Mix in breadcrumbs and remaining 2 teaspoons oil.
- Preheat oven to 350°F. Sprinkle millet mixture evenly over vegetables in baking dish. Bake until vegetables are heated through and topping begins to crisp, about 35 minutes. Sprinkle remaining 1/4 cup basil around edges and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.