Carrot and millet casserole

Ingredients for 2 servings:

• 160 g millet = 1 cup
• Water, hot
• 320 g water = 2 cups
• 500 g carrot(s), finely grated
• 100 g peanuts, blanched
• 13 peppercorns, ground
• 500 g low-fat curd cheese
• 50 g sunflower seeds, whole
• 50 g ginger, finely chopped
• 150 g millet, ground
• ½ tsp paprika granules
• 2 tsp salt
• 1 pinch(s) of sugar
• 70 g cheese, Gouda, grated
• Margarine for greasing the molds
• 30 g cheese, Gouda, grated
• 2 tsp cranberries, ad jar

Instructions

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

gluten-free, egg-free, vegetarian

2 x 1.5 l casserole dishes with lids 2-4 servings Rinse 1 cup of millet with hot water to remove any bitterness. Bring 2 cups of water to a boil, add the rinsed millet, bring to a boil, reduce heat, close the lid, and cook for about 6-12 minutes, until the water has risen to the surface. Turn off the heat and let it swell for about 10-15 minutes. It will then be almost white, dry, and nice and grainy. Empty into a bowl, add the carrots, and roast and grind the peanuts in a dry pan (almond mill). Mix all other ingredients up to and including 70g of Gouda, spread evenly between two greased, 1.5l casserole dishes, spread evenly, sprinkle with the remaining Gouda, add 1 tsp of cranberries to the center of each dish, close the lid (this won’t dry out, and no additional sauce is needed), and bake in a cold oven at 170°C for about 60-70 minutes; it should bubble slightly. My own recipe.