If you have leftover cooked millet, there’s nothing better than making a millet flan with chicory.
The other day, I shared on my Facebook page the story of millet, its curiosities, its nutraceutical benefits, of this ancient, yellow cereal, which has many properties besides being gluten-free, for example.
Among the many comments (which make me proud to see how many people who follow me know, use, and appreciate it,) there’s always someone who tries to be funny ahah read here and smile with us!!!
“Yes, the nautical mile is a standard measure, with the Montego Bay Treaty in 1982, it was set at 1882 meters, corresponding to the length of one minute of arc along a meridian”.
What should I respond to a comment like that?….. Should we prepare a good recipe for them so they change their mind?
So here’s this very simple millet and chicory flan, ready in half an hour, a single dish with eggs.
If you prefer a completely vegan version, instead of eggs, use a soy béchamel or a cannellini bean cream to balance and make the millet softer.
Here, if you are interested, you can find more recipes with millet:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients for Millet Flan with Chicory
- 5 oz millet, hulled
- 2.5 oz chicory, field, cooked, boiled (catalogna)
- 2 eggs (organic cat. a)
- 1 teaspoon sea salt, unrefined
- 1 teaspoon herbs (thyme, marjoram, sage, etc)
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
Steps for Millet Flan with Chicory
If you have leftover cooked millet, use that, otherwise soak the millet for a few hours, rinse, and then cook in plenty of water until cooked but not mushy.
For the chicory, the same applies; if it’s already boiled, sauté it in a pan to dry it along with a drizzle of oil and a clove of garlic.
In a bowl, beat the two eggs with the salt and herbs. Add the cooked and fluffed millet, the chicory, and mix everything well. Taste for seasoning and add a little salt if necessary.
In a small ovenproof dish, brush with a drizzle of oil and sprinkle with breadcrumbs or cornmeal.
Pour the millet and vegetable mixture, level it, and bake at 356°F (180°C) until golden.
Tips and Storage
Of course, you can add whichever vegetables you prefer to the flan, depending on the season. As I mentioned, if you don’t want to add eggs, you can opt for a cream, a béchamel, something to keep it soft during cooking.
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