Millet casserole with corn and mushrooms

Ingredients for 2 servings:

• 100 g millet
• ½ liter vegetable broth
• 1 onion(s)
• some butter
• 200 g mushrooms, brown (chanterelles) or other mushrooms)
• ½ small can of corn
• 1 bunch parsley, flat
• 2 eggs
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

A light and easy autumn dish

Rinse the millet with hot water. Bring the broth to a boil, add the millet, and cook over low heat for 25-30 minutes until tender. Be careful not to let it get too soft; the millet should still be grainy! Peel and finely dice the onion. Wipe the mushrooms with kitchen paper, trim, and slice them. Sauté the onions in the butter until translucent, add the mushrooms, and fry both for 5 minutes; the onions should not brown. Add the mushrooms, onions, and corn to the millet. Wash and chop the parsley, and add it as well. Season generously with salt and cayenne pepper. Separate the eggs and stir the yolks into the millet. Beat the egg whites until stiff and carefully fold in. Pour the mixture into a greased casserole dish and bake in a preheated oven (top and bottom heat) at 200°C for about 40 minutes. Serve with tomato salad or cucumber salad.