Summary

Ingredients

• 200 g millet
• 0.5 liter ½ vegetable stock
• 200 g leek
• 1 green pepper (s)
• 8 mushrooms
• 4 tomato (s)
• 1 tablespoon oil (rapeseed oil)
• 2 cups sour cream
• salt and pepper
• Chives, parsley, dill, finely chopped
• 80 g cheese (rated Gouda cheese)

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Instructions

1. Bring the millet with the vegetable stock to the boil in a saucepan and let it swell on the lowest setting with the lid closed for about 20 minutes.
2. Clean, wash and slice the leek and mushrooms. Wash and halve the peppers, remove the seeds and dice. Wash and dice tomatoes.
3. Steam the vegetables in the oil (they shouldn`t be too soft).
4. Season the sour cream very well with the finely chopped herbs, salt and pepper.
5. Carefully mix the millet, vegetables and cream and place in a baking dish, season to taste.
6. Sprinkle the casserole with the cheese and bake at 200 degrees for about 20 minutes.