Carrot Millet Casserole III

Ingredients for 2 servings:

• 160 g millet = 1 cup
• 50 g ginger
• 400 g carrot(s)
• 100 g peanuts, blanched
• 1 tsp salt
• 1 pinch(s) of sugar
• ½ tsp paprika granules
• 100 g cheese (Gouda), grated
• 1 can of chopped tomatoes, 425 g
• 100 g millet flour
• Margarine, lactose-free, for greasing the molds
• Cheese (raclette cheese), some slices

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free and vegetarian

You will need two 1.5 l casserole dishes with lids. This recipe makes 2-3 servings. Roast the peanuts in a dry pan, then grind them and place them in a large bowl. Rinse the millet with hot water to remove any bitterness, then add it to two cups of boiling water, reduce the heat, and close the lid. When there is no more water above the millet after 8-15 minutes, turn off the heat and let the millet swell on the hot plate for about 10 minutes. It will then be dry, grainy, and almost white. Add the millet to the ground peanuts, finely grate the ginger and carrots, and add all the other ingredients, including the millet flour. Mix everything well, pour into two greased casserole dishes, and smooth the surface. Cover with the raclette cheese, close the lids, and place the dishes in a cold oven. Set the oven to 170°C and bake for 50-60 minutes. The casserole should be bubbling gently when cooked. The casserole will stay moist, so no separate sauce is needed. My own recipe.