Carrot and millet casserole I

Ingredients for 2 servings:

• 160 g millet = 1 cup
• 2 cups water
• 50 g ginger
• 400 g carrot(s)
• 100 g desiccated coconut
• 1 tsp salt
• 1 pinch(s) of sugar
• ½ tsp paprika granules
• 1 can of chopped tomatoes, 425 g
• 150 g millet flour
• Margarine, lactose-free, for greasing the molds

Instructions

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

Gluten-free, egg-free, dairy-free, vegan. My own recipe.

You will need two 1.5 liter lidded casserole dishes; this recipe makes 2-3 servings. Place the millet in a sieve and rinse with hot water to remove any bitterness. Add the millet to two cups of boiling water, reduce the heat, and cover the pot. When there is no more water on the surface of the millet after 8-15 minutes, turn off the heat and let the millet swell on the hot plate for another 10 minutes. It will then be dry, grainy, and almost white. Transfer the millet to a bowl. Finely grate the ginger and carrots and add them, along with all the other ingredients up to and including the millet flour. Mix everything well, divide between two greased casserole dishes, and smooth the surface. Cover and place in a cold oven. Preheat oven to 170°C (350°F) and bake for 50-60 minutes; the casserole should be bubbling gently when done. The casserole is juicy, no separate sauce is needed.