Millet Cannelloni with Spinach & Bok Choy

Step into the world of contemporary Italian cuisine with our Millet Cannelloni—a bold reimagining of a classic dish, infused with the wholesome power of ancient grains. Traditionally, cannelloni is made with refined pasta, but this recipe brings a nutritious upgrade by using a blend of foxtail millet and pearl millet, giving it a rustic yet refined character that aligns beautifully with modern dietary trends.

The use of millet, a nutrient-dense grain rich in fiber, protein, and essential minerals, adds a heartiness to the dish, making it not only flavorful but also incredibly nourishing.

Millet Cannelloni, a plant-forward meal. This Millet Cannelloni is more than just a meal; it’s a celebration of innovation in the kitchen, blending the time-honored traditions of Italian cooking with the health-conscious choices of today’s culinary landscape. Perfect for those looking to enjoy a lighter, nutrient-rich take on Italian comfort food, it transforms a beloved classic into something distinctly modern and guilt-free.

This innovative twist on traditional cannelloni showcases the versatility of millet, transforming it into a wholesome, gluten-free pasta alternative that brings a new layer of texture and nutrition to your plate.

Ingredients

For the Cannelloni Dough:

1.  Foxtail Millet (soaked overnight, boiled, and drained): 4 tbsp
2.  Pearl Millet Flour: 1 cup
3.  Refined Flour: 1 tbsp
4.  Salt: To taste
5.  Black Pepper (crushed): To taste
6.  Refined Oil: For brushing

For the Filling:

1.  Garlic Cloves (chopped): 1 tbsp
2.  Ginger (chopped): 1 tsp
3.  Cream Cheese: 2 tbsp
4.  Bok Choy (chopped): 200 gm
5.  Spinach (chopped): 200 gm
6.  Salt: To taste
7.  Black Pepper (crushed): To taste

For the Sauce & Topping:

1.  Tomato Sauce: 1 cup
2.  Béchamel Sauce: 1/2 cup
3.  Processed Cheddar Cheese (grated): 2 tbsp

Method

1. Preheat your oven to 180°C .
2.  Combine drained foxtail millet, pearl millet flour, refined flour, salt, and black pepper in a bowl.
3. Add water gradually and knead into a stiff dough. Wrap the dough in cling wrap and let it rest for 10-15 minutes.
4. After resting, divide the dough into 4 equal pieces. Roll each piece out into a thin rectangular sheet.
5. Blanch the sheets in salted boiling water for 1-2 minutes, then carefully remove and brush with oil to prevent sticking. Set aside.
6. Heat a pan with a drizzle of oil and sauté the chopped garlic and ginger until fragrant.
7. Add the chopped spinach and bok choy, cooking until all the moisture evaporates. Remove from heat and stir in cream cheese.
8. Season the filling with salt and black pepper, and let it cool.
9. Lay the blanched millet sheets on a flat surface and divide the filling evenly across each sheet.
10. Roll each sheet into a tight cylinder, sealing the filling inside. 
11. Spread a layer of tomato sauce on the bottom of a baking tray and place the filled cannelloni rolls on top.
12. Pour the béchamel sauce generously over the rolls and sprinkle grated cheddar cheese over the top.
13. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
14.  Serve hot, garnished with fresh herbs or extra cheese for added richness.

This Millet Cannelloni is the perfect way to combine the wholesome goodness of millet with the creamy, savory flavors of spinach, bok choy, and cheese. Each bite delivers a satisfying mix of  textures and flavors, making it a comforting yet nutritious meal perfect for any occasion.