John Myers
Ingredients for 2 servings:
- 200 g millet
- 450 g kale (frozen, alternatively 500 g fresh)
- 100 g cheese (Emmental)
- 4 eggs, separated
- 1 onion(s)
- 1 garlic clove(s)
- 400 ml vegetable stock
- salt and pepper
- nutmeg
- Paprika powder
- Vegetable broth, instant
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
wonderfully aromatic, adaptable and easy to prepare
Rinse the millet thoroughly. Peel the onion and garlic clove and chop finely. Fry in 1 tablespoon of hot oil. When translucent, add the millet and roast for about 5 minutes over medium heat. Then pour in the 400 ml vegetable stock and let the millet simmer over low heat for about 20 minutes. Meanwhile, thaw the frozen kale or finely slice the fresh kale and wash it thoroughly. Gently warm the kale and season generously with the spices. Grate the Emmental cheese and stir it into the kale mixture. Separate the eggs. Fold one egg yolk into the kale, using the remaining yolks for another purpose. Beat all four egg whites until stiff peaks form. Add the soaked millet to the kale and cheese mixture and mix everything well. Season again. Carefully fold in the beaten egg whites until a smooth batter forms. Grease a casserole dish thoroughly and pour in the mixture. Bake in a preheated oven at 200°C for about 30 minutes, then place on the top rack and let brown for another 10 minutes. Tips: This casserole can be easily varied by using quinoa, couscous, or bulgur wheat instead of millet. You can also replace the kale with spinach or chard.
Facebook Comments