Home | Categories | Side dishes | Creamy Spinach & Artichoke Millet Bake
Creamy Spinach & Artichoke Millet Bake

Discover the Perfect Side: Creamy Spinach & Artichoke Millet Bake

A Warm Embrace of Creamy Goodness

Imagine the comforting warmth of a creamy, cheesy dish that combines the earthiness of spinach and artichokes with the wholesome goodness of millet. Our Creamy Spinach & Artichoke Millet Bake masterfully blends these elements, delivering a side dish that stands out on any culinary occasion.

The Allure of Millet

Millet, a star grain that's both nutritious and versatile, serves as the perfect base for our recipe, absorbing flavors while offering a delightful texture. It's a hearty, gluten-free option that adds intrigue to the traditional spinach and artichoke pairing.

Why Choose This Bake?

Whether you're a kitchen novice or a seasoned chef, this recipe is designed to impress. It's not just about the delectable taste; it's about creating a side dish that comforts, satisfies, and adds a touch of elegance to your table. From intimate family dinners to grand festive gatherings, the Creamy Spinach & Artichoke Millet Bake is a versatile choice that complements any main course.

  • Unique grain choice
  • Creamy, cheesy delight
  • Gluten-free and nutritious
  • Perfect for any occasion

Ingredients

  • 1 cup millet, rinsed and drained
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 cups fresh spinach
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup shredded mozzarella cheese (for topping)

Мethod of preparation

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cook the millet in vegetable broth according to package instructions, then set aside to cool slightly. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until tender, about 5 minutes. Stir in the spinach and chopped artichokes, cooking until the spinach wilts. Remove from heat. In a large bowl, combine the cooked millet, spinach-artichoke mixture, cream cheese, sour cream, Parmesan, salt, pepper, and nutmeg. Mix well until everything is thoroughly combined. Transfer the mixture to the prepared baking dish, spreading evenly. Sprinkle the top with shredded mozzarella cheese. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving. Enjoy the comforting embrace of this creamy, cheesy millet bake, a side dish sure to wow your guests.

See also