Colorful millet casserole

Ingredients for 4 servings:

• 2 tbsp oil
• 1 onion(s)
• 1 clove(s) garlic
• 150 g millet
• 400 ml vegetable stock
• 2 bay leaves
• 200 g leek, in rings
• 1 red bell pepper(s), cut into small cubes
• 1 carrot(s), in small cubes
• 100 g peas (also frozen)
• salt and pepper
• 100 g quark (low-fat quark)
• 120 g cheese (hard cheese), grated
• Herbs (parsley, dill, chives)
• Cayenne pepper
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat the oil in a saucepan, add the diced onion and finely chopped garlic, and sauté briefly. Add the sliced ​​leek, diced carrot, and bell pepper, then the millet and vegetable stock. Mix everything well, bring to a boil, and simmer gently with the lid on for 15 minutes. Then, turn off the stovetop and let it swell for 10 minutes. Remove the bay leaves. Stir half of the cheese, followed by the quark, herbs, and spices into the hot millet mixture and season to taste. Transfer everything to a greased baking dish, sprinkle with the remaining cheese, and bake in the oven at 200°C for 25 minutes.