It’s not just any casserole recipe. This Tex-Mex millet and amaranth corn casserole brings you the best of both worlds — combining anti-inflammatory grain-like seeds that are beneficial to the gut with freshly chopped veggies and spices to create a memorable, well-rounded flavor.
Keep your fridge stocked with all the great-tasting meals you need to keep your health on track.
Make ahead Lemon Herb Salad Dressing, Shrimp Ceviche, All-Natural Coconut “Nice Cream,” and the many other fan favorites found in our Body Ecology Living Cookbook.
- 1 tbsp. organic, unrefined coconut oil, ghee, or butter
- 1 1/2 cups millet, washed and drained
- 1/2 cup amaranth, rinsed in fine strainer and drained
- 1 tbsp. Celtic sea salt
- 6 cups water
- Kernels from 8 ears of corn, or 16 oz. frozen corn
- 1 lg. onion, minced
- 1 lg. red bell pepper, diced
- 1 mild green chili pepper, diced (optional)
- 1 tsp. Herbamare
- 1 3/4 tsp. Frontier Herbs Mexican Seasoning (salt-free)
- 1/2 tsp. ground cumin
- In bottom of large stockpot, sauté onion, green chili pepper, Mexican seasoning, and cumin in oil, ghee, or butter with sea salt until onion is translucent.
- Add millet, amaranth, corn, and water.
- Bring water to a boil, cover, turn heat on low, and let cook 30 minutes.
- Fold in red pepper and Herbamare, adjust seasonings to taste.
- Pour into a 9” by 13” buttered casserole dish, dotting with butter or ghee if desired.
- Bake 30 minutes at 350°F.
Variation: Use 2 teaspoons Frontier Herbs Italian Seasoning (salt-free) instead of Mexican Blend.
To bring out a more delicious corn flavor, make a “stock” by cutting the fresh corn off the cob and simmering the cut corn and the corn cobs in seven cups of water for 20 minutes. Purée and drain. Use six cups of this corn stock in the casserole recipe. Impress your guests by serving this Tex-Mex casserole with our creamy dilled cauliflower soup and sugar-free lemon cherry yogurt parfait.