Cheddar-Broccoli Millet Pie

• 2 cups onions
• 1 tablespoon extra virgin olive oil
• 1 cup millet
• 3 cups chicken stock or 3 cups vegetable stock
• 12 teaspoon salt
• 1 teaspoon dried thyme
• 1 medium carrot, chopped
• 3 cups broccoli florets, cut into small pieces
• 6 ounces sharp cheddar cheese, shredded
• 2 large eggs
• olive oil, for pan

1. Heat a 3 1/2 quart heavy sauce pan over medium-high heat for a few.
2. seconds, then add the oil.
3. Add the onions and saute, lowering the heat as they soften.
4. Cook until golden and sweet.
5. Add the millet and stir, cooking until the grains are hot to the touch and fragrant.
6. Add the stock, salt, thyme and carrot, and bring to a boil.
7. Cover tightly and lower heat to the lowest setting.
8. Cook for 30 minutes.
9. Quickly add broccoli to the pan.
10. Re-cover again and let stand for 5 minutes.
11. Uncover, fluff and let cool.
12. Preheat oven to 400 degrees.
13. In a large bowl, stir the millet with the cheese and eggs and scrape into a greased pie pan.
14. Bake for 45 minutes, until golden on top and firm to the touch.
15. Slice and serve warm.

onions, extra virgin olive oil, millet, chicken stock, salt, thyme, carrot, broccoli florets, cheddar cheese, eggs, olive oil

Taken from www.food.com/recipe/cheddar-broccoli-millet-pie-500203 (may not work)