Colorful Millet Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoons oil
- 1 onion (s)
- 1 clove garlic
- 150 g millet
- 400 ml vegetable stock
- 2 bay leaves
- 200 g leek, cut into rins
- 1 red pepper (s), cut into small cubes
- 1 carrot (s), cut into small cubes
- 100 g peas (also frozen)
- salt and pepper
- 100 g quark (low-fat quark)
- 120 g cheese (hard cheese), rated
- Herbs (parsley, dill, chives)
- Cayenne pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, add the diced onion and the finely chopped garlic and sauté briefly. Add the leek in rings, carrot and paprika in small cubes, then the millet with the vegetable stock. Mix everything well, bring to the boil and simmer on a low heat with the lid closed for 15 minutes.
- Then let it swell for 10 minutes on a switched-off hotplate. Remove the bay leaves. Then stir first half of the cheese, then the quark, herbs and spices into the hot millet mixture and season to taste.
- Put everything in a greased baking dish, sprinkle with the rest of the cheese and bake in the oven for 25 minutes at 200 ° C.
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