White Bean And Vegetable Cassoulet With Millet Crust

* Exported from MasterCook *

White Bean And Vegetable Cassoulet With Millet Crust

Recipe By : Bon Appetit May 1998
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Casseroles To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- plus
3 teaspoons olive oil
2 1/2 cups chopped red bell peppers
1 1/2 cups chopped onions
1 cup thinly sliced carrot
1 tablespoon minced garlic
8 ounces yellow crookneck squash -- trimmed cut into
-- 1/2-inch pieces
4 ounces green beans -- cut into 2-inch
-- pieces
1 tablespoon ground cumin
2 teaspoons purchased harissa paste -- or 1/2 teaspoon
-- dried crushed red
-- pepper
1 can diced tomatoes in juice -- (28-ounce)
1 can cannellini -- (white kidney
-- beans), rinsed
-- drained (15-ounce)
1/2 cup chopped fresh basil
1/2 cup millet
2 cups water
1/2 cup fresh breadcrumbs -- made from french
-- bread

Heat 1 tablespoon oil in heavy large pot over medium heat. Add bell peppers, o
nions, carrot and garlic and saute until tender, about 15 minutes. Add squash,
green beans, cumin and harissa paste and stir 1 minute. Add tomatoes with jui
ces and bring to boil. Reduce heat to medium and cook until mixture thickens s
lightly, stirring occasionally, about 12 minutes. Mix in cannellini and 1/4 cu
p basil. Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 da
y ahead. Cover and chill.)

Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add millet an
d 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 a
lmost absorbed, about 20 minutes. Drain millet. Transfer to bowl and cool. M
ix in breadcrumbs and remaining 2 teaspoons oil.

Preheat oven to 350øF. Sprinkle millet mixture evenly over vegetables
in baking
dish. Bake until vegetables are heated through and topping begins to crisp, a
bout 35 minutes. Sprinkle remaining 1/4 cup basil around edges and serve.

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