Summary

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

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Instructions

1. 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.
2. 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.
3. 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.