To make creamed millet topping: Rinse and drain millet. Put into a pot with the diced parsnip and 3 cups water. Bring to a boil, add salt and cover pot. Simmer on a low heat for 35 minutes. Mash millet, adding the minced parsley. While the millet is cooking, you can prepare your bean and vegetable mixture.
To make bean and veggie base: Warm the olive oil in a large pan over medium heat. Sauté the onion and garlic for about 30 seconds. Add the thyme, carrot, celery, sweet potato and sea salt and continue to sauté for 2 to 3 minutes. Drizzle in about 1/3 cup of water and cover pan. Let the veggies cook until tender, about 7 minutes. Add the beans and tamari and continue to simmer for several minutes.
Place the vegetable and bean mixture into a casserole dish and top with the creamed millet. Drizzle olive oil on top and place under a hot broiler for about 5 minutes until sizzling and lightly browned on top. Keep at least 6 inches away from the heat source to avoid burning. Alternatively, you can put into a hot oven for about 15 minutes.
Published on January 22, 2010