*  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 350 F.  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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