Serves: 6
Total Calories: 368

1 1/2 cups raw millet
3 3/4 cups water
4 tablespoons olive oil divided
2 cups onions diced
1 large cauliflower cut into small 1 inch pieces
3 large cloves garlic minced
1/3 cup tightly packed chopped parsley
1 teaspoon kosher salt
freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 cup lemon juice
1 (15-ounce) can navy beans drained (about 1 1/2 cups)
sweet paprika for the top

Combine millet and water in a saucepan. Bring to a boil over medium-high heat, reduce to low and simmer, covered, about 20 minutes until tender. Remove from heat, and fluff with a fork. Set aside, loosely covered. Meanwhile, heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Add onion and cook until soft, about 5 minutes. Add the cauli - flower and garlic and cook about 15 minutes more, until cauliflower is tender when pricked with a fork. Meanwhile, preheat oven to 350 degrees. Oil a 9 x 13- or 10 x 12-inch pan with 2 Tbsp. olive oil. When cauliflower has cooked 15 minutes, remove from heat and add parsley, salt, pepper, and cayenne pepper. Combine lemon juice and the navy beans with the millet, mixing well, but gently. Add the cauliflower mixture to the millet mixture. Then press into the oiled baking pan, smoothing down the top. Sprinkle all over with paprika. Bake about 30 minutes until it becomes slightly golden on top.

Nutritional Facts:

Serves: 6
Total Calories: 368
Calories from Fat: 81

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