Pumpkin Millet Casserole
4 ingredient low FODMAP pumpkin millet casserole recipe with creamy coconut milk and crunchy brazil nuts. A delicious and healthy side dish.
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: Low Fodmap
Keyword: casserole, coconut milk, millet, pumpkin
Servings: 4 people
- 7 oz | 200 gr pumpkin steamed and puréed with a fork (or canned)
- 1 cup millet
- 2 cups water
- Pinch of salt
- 5,6 oz | 160 ml coconut milk one small can
- 1/4 cup brazil nuts (10) chopped
- salt and black pepper to taste
Preheat oven to 350ºF/175ºC.
Place the millet in a saucepan with boiling water and add a large pinch of salt. Lower the heat, cover the pot and simmer until the millet is cooked through, about 20 minutes.
In a medium casserole, gently combine the cooked millet and the pumpkin purée with a spatula.
Add the coconut milk, salt, pepper and combine until well blended.
Crumble the chopped brazil nuts evenly over top of the mixture.
Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes.
Let rest to cool slightly before serving, about 10 minutes.