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Tex-Mex Millet and Amaranth Corn Casserole Recipe


  • 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. sea salt
  • 6 cups water
  • Kernels from 8 ears of corn, or 16 oz. frozen corn
  • 1 large onion, minced
  • 1 large 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
  1. 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.
  2. Add millet, amaranth, corn and water.
  3. Bring water to a boil, cover, turn heat on low and let cook 30 minutes.
  4. Fold in red pepper and Herbamare, adjust seasonings to taste.
  5. Pour into a 9” by 13” buttered casserole dish, dotting with butter or ghee if desired.
  6. Bake 30 minutes at 350 degrees.

Variation: Use 2 tsp. 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 7 cups of water for 20 minutes. Puree and drain. Use 6 cups of this corn stock in recipe.

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