Carrot and curd casserole

Ingredients for 2 servings:

• 80 g millet
• 160 g water
• 30 g butter
• 200 g low-fat curd cheese
• 250 g carrot(s), grated
• 1 tsp salt
• 1 tsp sugar
• 1 pinch of cardamom
• Margarine, for greasing

Instructions

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

gluten-free, egg-free, vegetarian

1 20cm frying pan with lid Rinse 80g of millet with hot water to remove any bitterness. Add the millet to a pot with 1 cup of boiling water, reduce the heat to low, close the lid, and after about 5 minutes, when the water is only visible as bubbles, turn off the heat. Leave to swell on the hot plate with the lid closed for about 10 minutes. The millet will then be dry and almost white. Add all the ingredients up to and including the cardamom and mix well. Pour into the greased 20cm frying pan, smooth it down, leaving the edges free, close the lid, place on a cold stovetop and bake on level three of six possible levels for about 30 minutes. If it can be shaken and moved easily, it is ready.