Registered Dietitians Tricia Thompson and Marlisa Brown were kind enough to allow me to share this delicious recipe with you. It’s from their book Easy Gluten Free.
1/2 cup hulled millet
10-ounce package frozen chopped spinach, thawed
1 cup mayonnaise
1 cup plain nonfat yogurt
1/2 cup shredded Monterey Jack cheese
1 tsp onion powder
1 tsp garlic powder
Preheat oven to 350 degrees.
Toast the millet in a small skillet over medium heat until fragrant, about 5 minutes.
Drain the spinach and squeeze dry.
Mix all ingredients in a large bowl. Pour into a 2-quart casserole dish. Bake for 15-20 minutes, until hot and bubbly.