*  Exported from  MasterCook  *
 
            White Bean And Vegetable Cassoulet With Millet Crust
 
 Recipe By     : Bon Appetit May 1998
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Casseroles                       To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil -- plus
    3      teaspoons     olive oil
    2 1/2  cups          chopped red bell peppers
    1 1/2  cups          chopped onions
    1      cup           thinly sliced carrot
    1      tablespoon    minced garlic
    8      ounces        yellow crookneck squash -- trimmed cut into
                         -- 1/2-inch pieces
    4      ounces        green beans -- cut into 2-inch
                         -- pieces
    1      tablespoon    ground cumin
    2      teaspoons     purchased harissa paste -- or 1/2 teaspoon
                         -- dried crushed red
                         -- pepper
    1      can           diced tomatoes in juice -- (28-ounce)
    1      can           cannellini -- (white kidney
                         -- beans), rinsed
                         -- drained (15-ounce)
      1/2  cup           chopped fresh basil
      1/2  cup           millet
    2      cups          water
      1/2  cup           fresh breadcrumbs -- made from french
                         -- bread
 
 Heat 1 tablespoon oil in heavy large pot over medium heat.  Add bell peppers, o
 nions, carrot and garlic and saute until tender, about 15 minutes.  Add squash,
  green beans, cumin and harissa paste and stir 1 minute.  Add tomatoes with jui
 ces and bring to boil.  Reduce heat to medium and cook until mixture thickens s
 lightly, stirring occasionally, about 12 minutes.  Mix in cannellini and 1/4 cu
 p basil.  Transfer mixture to 13x9x2-inch glass baking dish.  (Can be made 1 da
 y ahead.  Cover and chill.)
 
 Heat 1 teaspoon oil in medium nonstick skillet over medium heat.  Add millet an
 d stir until light golden, about 5 minutes.  Add 2 cups water and bring to boil
 .  Reduce heat to medium, cover and cook until millet is tender and liquid is a
 lmost absorbed, about 20 minutes.  Drain millet.  Transfer to bowl and cool.  M
 ix in breadcrumbs and remaining 2 teaspoons oil.
 
 Preheat oven to 350øF.	Sprinkle millet mixture evenly over vegetables in baking
  dish.  Bake until vegetables are heated through and topping begins to crisp, a
 bout 35 minutes.  Sprinkle remaining 1/4 cup basil around edges and serve.
 
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