Carrot and millet casserole

Ingredients for 2 servings:

• 320 g water = 2 cups
• 160 g millet = 1 cup
• 200 g cream cheese, 4%
• 1 egg(s)
• 300 g carrot(s), grated
• 1 pinch(s) of sugar
• 1 pinch of salt
• ½ tsp paprika granules
• 1 tsp herbal salt
• 40 g desiccated coconut
• 2 tbsp flaxseeds, lightly roasted
• 2 tbsp sunflower seeds, lightly roasted
• ½ tsp turmeric, lightly roasted
• some chives, finely chopped
• 5 cl soy sauce, 4-5 cl tamari
• 2 tbsp Balsamic vinegar (Balsamic vinegar de Modena)
• Fat, for greasing the frying pan
• 20 g cheese, approx. (goat cheese) grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, vegetarian, baked in a 20 cm frying pan

Rinse 2-4 portions of millet in a 20 cm frying pan with hot water to remove any bitterness. Add to 320 g of boiling water, close the lid, and reduce the heat to low for 5 minutes, then turn off completely. Let it swell on the hot plate for about 10 minutes. The millet will then be almost white and dry. Mix all the ingredients, from cream cheese to balsamic vinegar, thoroughly. Add the grated carrots and the cooked, swollen millet. Stir everything together for 4-6 minutes. Pour into a 20 cm greased frying pan. Smooth the surface, leaving the edges free. Grate a little goat cheese onto the pan. Close the lid and place on a cold stovetop. Bake at level 2 of a possible 6 levels for about 60-80 minutes. Turn the lid before opening; the casserole should shake easily. Serve hot. My own recipe.