Deep Dish Greens with Millet Amaranth Crust

This Deep Dish Greens with Millet Amaranth Crust is a yummy, healthy greens side dish with almost any meal. This deep dish greens recipe is shared with us by Terry Walters, author of the highly-acclaimed and bestselling clean eating lifestyle books (affiliate link) CLEAN FOOD and CLEAN START.

“WHEN MY CHILDREN WERE YOUNG, I made this one-dish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty whole-grain topping. I’m not sure my family even remembers the original version, but they definitely love what it has become.”

Deep Dish Greens with Millet Amaranth Crust Recipe

Serves 4

Millet Amaranth Crust Ingredients

3⁄4 cup combined millet and amaranth
2 cups vegetable stock
1⁄4 teaspoon sea salt
2 tablespoons
chopped fresh parsley
Freshly ground black pepper
Extra virgin olive oil

Deep Dish Greens Ingredients

1 medium yellow onion,chopped
1 tablespoon grapeseed oil
3 carrots, chopped
11⁄2 cups frozen peas
11⁄2 cups frozen corn
2 tablespoons mirin
1 bunch kale, chopped
1 bunch collard greens,chopped
1 cup water
2 tablespoons tamari
1 tablespoon arrowroot powder

Deep Dish Greens with Millet Amaranth Crust Recipe

Place millet and amaranth in pot or rice cooker with vegetable stock and salt. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside.

In large Dutch oven over medium heat, sauté onion in oil 3 minutes or until soft. Add carrots, peas and corn and continue sautéing to heat through. Add mirin, fold in kale and collards, and sauté until tender and bright green.

In small mixing bowl, whisk together water, tamari and arrowroot. Pour over vegetables, stir until sauce starts to thicken and remove from heat. Transfer to pie plate or casserole and set aside.

Turn on broiler.

When grains are done, fold in dried parsley and season to taste with salt and plenty of black pepper. Stir to combine and spread evenly over vegetables. Drizzle with olive oil and broil 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.

Deep Dish Greens Variation:
Substitute polenta for grains and 1.5 cups chopped tomatoes with their juices for 1 cup water and tamari.

Through this deep dish greens side dish, Terry Walters shares her passion for eating clean ato make positive changes for our health. Follow her on Twitter @terrywalters

If you are more visual, you may enjoy this recipe in the video format: