Millet Pie

1 Reviews
100% would make this recipe again

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Preparation : 30 min Cooking : 45 min Standing : 5 min
500 calories/serving

Ingredients

1 cup water 250 mL
3/4 cup hulled millet, whole grain 150 g
2 onions, finely chopped 400 g
2 cloves garlic, finely chopped
18 button (white) mushrooms, finely chopped 260 g
3 tbsp canola oil 45 mL
1 pinch salt 0.1 g
ground pepper to taste
1 cup rolled oats 100 g
1 tbsp nutritional yeast 9 g
2 tbsp soy sauce 30 mL
1/2 tbsp dried oregano 1 g
1/8 tsp cayenne pepper 0.4 g
30 g hemp seeds 3 tbsp
1 cup vegetable broth 250 mL
2 servings Oil Pie Crust

Method

  1. Preheat the oven to 175°C/350°F.
  2. Pour the water into a saucepan, cover, then bring to a boil. Add the millet and a little salt. Cover and cook over very low heat about 25 min without uncovering. Drain the water and set aside.
  3. Prepare the vegetables: Finely chop the mushrooms, onion, and garlic.
  4. In a saucepan, sauté the onion and garlic in the oil. Cook until softened, about 5 min. Add the mushrooms and sauté for 5 min. Add salt and pepper to taste. Add cooked millet, oats, nutritional yeast, hemp seeds and seasoning. Mix well. Pour in the broth, cover then simmer 3 min. Adjust the seasoning to taste.
  5. Roll out the pastry and line one or two 23 cm (9 po) pie dish. Add the filling. Cut slits into the second pastry and cover the filling. Tightly seal by pressing down the rim using your fingers or a fork.
  6. Cook in the middle of the oven for 45 min. Let cool for 5 min and serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

500

Fat

23 g

36 %

Saturated 1.9 g
+ Trans 0.5 g

12 %

Cholesterol

0 mg

Sodium

190 mg

8 %

Carbohydrate

62 g

21 %

Fibre

5 g

21 %

Sugars

3 g

Net Carbs

57 g

Protein

11 g

Vitamin A

1 %

Vitamin C

5 %

Calcium

7 %

Iron

28 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Fats 4
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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