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Feta Baked Millet

Feta Baked Millet

Rating
4rating out of 5

(214 reviews from our customers)

Prep Time

45 min

Cuisine

Mediterranean

This flavour-packed veggie wonder sees super seed millet creamed and baked with tangy feta and rosemary, then topped with sweet roast vegetables and a warm balsamic dressing.

Prep Time

45 min

Cuisine

Mediterranean

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Millet
120g millet
Yellow-pepper
1 yellow pepper
cooked-beetrot-4
250g cooked beetroot
garlic-clove
1 garlic clove
fresh-rosemary
5g fresh rosemary
Vegetable-stock-cube
1 vegetable stock cube †
green-beans
80g green beans
Balsamic-vinegar
1 tbsp balsamic vinegar †
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Oven-proof dish, butter, milk, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • millet
  • 1 yellow pepper
  • 250g cooked beetroot
  • 1 garlic clove
  • 5g rosemary
  • vegetable stock pot<span class="strong">†</span>
  • 80g trimmed fine green beans
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 501 kJ
120 kcal
2052 kJ
491 kcal
Fat
of which saturates
3.9 g
2.2 g
16.1 g
8.9 g
Carbohydrate
of which sugars
16.7 g
4.7 g
68.2 g
19.1 g
Fibre 2.2 g 8.9 g
Protein 5 g 20.6 g
Salt 0.91 g 3.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
millet
Millet
1 yellow pepper
yellow pepper
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
5g rosemary
rosemary (100%)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
80g trimmed fine green beans
trimmed fine green beans
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (celery, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Feta Baked Millet

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Strip the rosemary leaves from the stems and chop finely

Dissolve the stock cube(s) in 400ml (800ml) of boiled water

2 Feta Baked Millet

Add the millet and stock to a medium size pot

Bring to a boil with a lid, then reduce to a simmer, and cook for 20 min, or until the water is absorbed and there are holes on the surface

Meanwhile, pour the beetroot juice into a small pot for step 7

3 Feta Baked Millet

Cut each beetroot in half

Discard the tops and tails of the beans

Cut the pepper(s) into chunky strips, discarding the seeds and pith

Peel and cut the onion(s) into chunky pieces

Peel the garlic and slice finely

4 Feta Baked Millet

Add the vegetables and garlic to a baking tray, drizzle with olive oil and half of the chopped rosemary

Tip: Group the beetroot and onion together as the beetroot's liquid keeps the onions moist whilst cooking 

Season with salt and pepper

Oven-roast for 25-30 min, or until the vegetables are cooked and starting to char

5 Feta Baked Millet

Once the millet is cooked, add 1 tbsp (2 tbsp) of butter and stir to melt

Then add 175ml (350ml) of milk and mash through

Add the remaining rosemary and crumble in half the feta, then season with pepper

6 Feta Baked Millet

Pour the cheesy millet into an oven proof baking dish (alternatively, use individual ones)

Put it in the oven for 5 min, or until bubbling around the sides

7 Feta Baked Millet

Add the reserved beetroot juice and balsamic vinegar to a small pot

Heat on a medium heat, adding a pinch of sugar (optional)

Reduce by half, then remove from the heat and add a drizzle of olive oil- this is your warm dressing 

8

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Serve the roast vegetables over the baked millet with the warm dressing spooned over and the remaining feta crumbled over

Enjoy!

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