Dinner

Vegetable Cobbler with Millet Crust - slow cooker is for Dinner.

Vegetable Cobbler with Millet Crust - slow cooker takes several minutes to prepare.

Vegetable Cobbler with Millet Crust - slow cooker takes several minutes to cook.

Vegetable Cobbler with Millet Crust - slow cooker makes 8 servings.

The ingredients for Vegetable Cobbler with Millet Crust - slow cooker are:

TOPPING
1 c millet
3 c water
salt and pepper to taste

COBBLER
1 T olive oil
1 chunk (3oz/90g) pancetta, diced
2 onions, finely chopped
4 carrots, diced
4 stalks celery, diced
2 T fresh rosemary leaves, chopped
4 cloves garlic
1/2 t cracked black peppercorns
1 can (28 oz) tomatoes, including juice, chopped
1 can (14 to 19oz) white beans, rinsed & drained or 1 c dried white beans, soaked, cooked, and drained
12 oz frozen green beans

Here is how you make Vegetable Cobbler with Millet Crust - slow cooker:

1. In a saucepan toast millet over medium heat until it cracks and releases aroma, about 5 minutes. Add water, and salt and black pepper to taste, and bring to a boil. Reduce heat to low, cover and cook until millet is tender and all water is absorbed, 20 minutes.2. Meanwhile, in a large skillet, heat oil over medium heat for 30 seconds. Add pancetta and cook, stirring until crispy, about 3 minutes. Add onions, carrots, and celery and cook, stirring, until vegetables are softened, about 7 minutes. Add rosemary, garlic, and peppercorns and cook, stirring, for about 1 minute. Add tomatoes and juice and bring to a boil. Add salt to taste. Transfer to stoneware.3. Add white beans and green beans and stir well. spread millet evenly over the top. Cover and cook on LOW for 8 to 10 HOURS or on HIGH 4 to 5 HOURS, until hot and bubbly.Number of Servings: 8Recipe submitted by SparkPeople user DROSTECK.

The nutritional information for Vegetable Cobbler with Millet Crust - slow cooker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 288.5

• Total Fat: 11.3 g
• Cholesterol: 9.1 mg
• Sodium: 257.5 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 6.8 g
• Protein: 9.2 g