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White Bean And Vegetable Cassoulet With Millet Crust

Make White Bean And Vegetable Cassoulet With Millet Crust at home with Olive Oil Plus, Olive Oil, Red Bell Peppers, Onions, and Carrot. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 3 tsp
• 2 1/2 cup
• 1 1/2 cup
• 1 cup
• 1 tbsp
• 4 oz
• 1 can
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   Heat 1 tablespoon oil in heavy large pot over medium heat.

2. 2

   Add bell peppers, o nions, carrot and garlic and saute until tender, about 15 minutes.

3. 3

   Add squash, green beans, cumin and harissa paste and stir 1 minute.

4. 4

   Add tomatoes with jui ces and bring to boil.

5. 5

   Reduce heat to medium and cook until mixture thickens s lightly, stirring occasionally, about 12 minutes.

6. 6

   Mix in cannellini and 1/4 cu p basil.

7. 7

   Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 da y ahead.

8. 8

   Cover and chill.)

9. 9

   Heat 1 teaspoon oil in medium nonstick skillet over medium heat.

10. 10

    Add millet an d stir until light golden, about 5 minutes.

11. 11

    Add 2 cups water and bring to boil

12. 12

    Reduce heat to medium, cover and cook until millet is tender and liquid is a lmost absorbed, about 20 minutes.

13. 13

    Drain millet.

14. 14

    Transfer to bowl and cool.

15. 15

    M ix in breadcrumbs and remaining 2 teaspoons oil.

16. 16

    Preheat oven to 350øF.

17. 17

    Sprinkle millet mixture evenly over vegetables in baking dish.

18. 18

    Bake until vegetables are heated through and topping begins to crisp, a bout 35 minutes.

19. 19

    Sprinkle remaining 1/4 cup basil around edges and serve.