Feta Baked Millet

Feta Baked Millet

Rating
4.00rating out of 5

(214 reviews from our customers)

Prep Time

45 min

Cuisine

Mediterranean

Use within

6-7 days

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

Use within

6-7 days

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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • balsamic vinegar<strong>†</strong>
  • cooked beetroot
  • Greek feta cheese<strong>†</strong>
  • garlic clove
  • Fine green beans
  • millet
  • red onion
  • rosemary
  • vegetable stock cube<strong>†</strong>
  • yellow pepper
Typical Values per 100g per serving
Energy 438 kJ
105 kcal
2028 kJ
486 kcal
Fat
of which saturates
3.2 g
1.9 g
15 g
8.7 g
Carbohydrate
of which sugars
14.9 g
4 g
69.1 g
18.6 g
Fibre 2.1 g 9.9 g
Protein 4.3 g 19.9 g
Salt 0.34 g 1.57 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
balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
cooked beetroot
Greek feta cheese
garlic clove
Fine green beans
millet
red onion
rosemary
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
yellow pepper
Allergens
  • Allergens highlighted by † (sulphites, milk, celery)

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

Share Your Creations

Get social and share your best culinary Gousto creations on:

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

Enjoy!

Share this recipe