Creamy Vegetable-Millet Casserole
3 ½ C water
1 C millet
8 carrots, sliced diagonally
2 broccoli stalks, cut into florets
1 bunch kale, chopped
1 small celery head, chopped
1 onion, chopped
1 C tahini
1 C hot water
4 ½ T brown rice miso
6 T toasted sesame seeds
1 C cooked chickpeas
Bring 3 C water to a boil in a medium saucepan, add millet, cover, and return to a boil. Once boiling, reduce heat and simmer until the millet has soaked up the water, about 20-30 minutes.
Mix together tahini, hot water, and miso, add to vegetables.
Place millet in a 1 ½ quart baking dish. Sprinkle with shredded cheese, if desired. Pour chickpeas and vegetable-tahini mixture over top. Sprinkle with sesame seeds. Bake at 350 uncovered until heated through, 15-20 minutes.
"May all be fed" by John Robbins