Millet is an amazing grain, like quinoa, I love them both!
It’s rich in magnesium, iron and it’s easy to digest (My daughter loved to eat some when she was still a baby)
I made this pie on Halloween night (with some homemade apple pie for dessert, thanks mom for our super awesome dessert!) and it was a total success!!!! My husband loved it even if it’s vegan and my daughter Dalie ask for some not once, not twice, but three times!!! I guess she liked it, hahahaha!!!
Sometimes toddlers can be very picky but not that night, haha!
1 pie (serve about 6)
(1 x 9 inch double crust)
* 2 cups flour
* 1/2 teaspoon salt
* 1/4 cup cold water
* 1 tablespoon agave nectar (I used the one I bought in Mexico)
* 1/2 cup canola oil
* 1 cup uncooked millet, rinsed and drained
* 2 1/4 cups vegetable broth ( I used homemade)
* 1/2 cup oatmeal
* 1 large onion, chopped
* 1 cup grated uncooked pumpkin
* 1 cup chopped mushrooms
* 2 cloves of garlic, minced
* 1 teaspoon Herbes de Provence
* Salt/ Pepper
* In a bowl combine salt and flour.
* In another bowl mix agave nectar, water and oil together. Pour into the dry ingredients and mix until you have a dough.
* Divide the dough in two.
* Roll the dough, set aside.
* Cook the millet in 1 1/2 cups broth)
* Wash, peel and cut veggies.
* Soak oatmeal in 1 1/2 cups of broth for few minutes, set aside.
* For few minutes, cook the veggies with the garlic, salt, pepper, 1/4 cup broth and Herbes de Provence.
* In a bowl, combine cooked millet, soaked oatmeal and veggies.
* Preheat oven at 375′F.
* In a 9″ pie plate, place the pie crust. Spoon the filling into the pie crust. Place the second pie crust over the mixture. Press all around the pie and cut off excess dough. Do not forget to make an opening on top to allow steam to escape.
* Bake for 35-40 minutes (or until the crust is golden brown)
* Remove from the oven, serve and enjoy!