Millet – Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup millet
- 2 cup water
- 1 teaspoon vegetable stock, instant
- 250 g soup veetables (frozen)
- 1 zucchini, very small
- Olive oil for stewing
- Spice mix (taste: Greece - health food)
- possibly herbal salt
- 300 g sour cream
- 1 egg (s)
- Herbs, to taste (e.g. 6-herb mixture, frozen)
- 1 tablespoon mustard (wild garlic mustard)
- 100 g mountain cheese, rated (or ratin cheese)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Rinse the millet hot in a sieve. Bring to the boil with the vegetable stock in a well-closing saucepan. Stir well, turn back to the lowest setting and allow to swell in a tightly closed pot for approx. 10-15 minutes until the liquid has been completely absorbed. Set aside and let cool down.
- In the meantime, sauté the soup vegetables with olive oil, season with spices and the herb salt and then fry the diced zucchini a little more.
- Preheat the oven with 3-D circulating air (with top and bottom heat) to 160 ° degrees. Mix the sour cream with the egg, herbs and wild garlic mustard and mix with the millet. Put the vegetables in a greased baking dish, sprinkle with cheese and bake for about 15 minutes.
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