Broccoli Millet Timbales
Delight your taste buds with these Broccoli Millet Timbales, a sophisticated yet simple recipe that combines whole-grain millet, tender steamed broccoli, and savory Parmesan cheese into perfectly portioned, golden-baked bites. These vegetarian timbales are packed with wholesome ingredients like nutrient-rich broccoli and protein-rich eggs, making them both flavorful and nutritious. Seasoned with a hint of nutmeg and topped with a light breadcrumb crust, they offer a satisfying crunch and a touch of elegance. Ideal as a unique side dish or a light main course, these timbales are baked in individual ramekins or muffin tins for effortless presentation. Perfect for dinner parties or weeknight meals, they’re as versatile as they are delicious. Serve warm and watch them disappear!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 2 cups broccoli florets
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 0.25 cup breadcrumbs
- 1 tablespoon butter or oil for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease 4 ramekins or a muffin tin with butter or oil and lightly dust with breadcrumbs to prevent sticking. Set aside.
Rinse the millet thoroughly under running water. In a medium saucepan, combine the millet and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Steam the broccoli florets until tender, about 5-7 minutes. Once cooked, finely chop the broccoli and set aside.
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, until softened. Add the minced garlic and sauté for an additional minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cooked millet, chopped broccoli, sautéed onion and garlic, grated Parmesan cheese, eggs, salt, black pepper, and nutmeg. Mix until well incorporated.
Divide the mixture evenly between the prepared ramekins or muffin cups, pressing gently to pack the mixture. Sprinkle the tops lightly with breadcrumbs for an added crunch, if desired.
Place the ramekins or muffin tin on a baking tray and bake for 20-25 minutes, or until golden brown and set.
Allow the timbales to cool for a few minutes before carefully running a knife around the edges to release them. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.1 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
