Simple but oh so delicious dish. Served hot from the oven, everyone who tasted it thought it was the traditional pasta mac and cheese.
8 x 10 baking dish
- 1 Tablespoon olive oil
- ½ medium onion, chopped
- 1 teaspoon Italian Seasoning
- 1 cup hulled millet
- ½ teaspoon salt
- 3 ½ cups water*
- 1 – 8 oz block of cream cheese, softened
- Salt and pepper to taste
- 8-10 ounces shredded medium cheddar cheese
- Bread crumbs if desired
In a large skillet pressure cooker, over medium high heat, sauté onions in olive oil and cook until lightly browned. Add oregano and millet and cook 1-2 minutes, stirring constantly until millet is fragrant and lightly toasted.
Add water and salt. Stir. Increase heat to high. Lock pressure lid into place. Bring pressure up to 2nd ring. Reduce heat to maintain pressure. Cook for 10 minutes. Remove from heat and let pressure naturally release.
Meanwhile preheat oven to 375F.
Once pressure is released, open lid. Add cream cheese and stir until completely melted and incorporated. Add salt and pepper to taste. Spread half of the millet mixture into baking dish. Sprinkle with half of the grated cheese. Spread with the remaining millet mixture and top with the remaining grated cheese. Sprinkle with bread crumbs if desired.
Bake about 15-20 minutes until heated throughout and cheese is melted and bubbly.