Millet and vegetable casserole

Ingredients for 4 servings:

• 1 onion(s), chopped
• 2 tbsp olive oil
• 200 g millet
• 500 ml vegetable stock
• 1 bay leaf
• n. B. Sage
• e.g. rosemary
• n. B. Pfeffer
• 500 g vegetables (any cooked leftovers of your choice)
• Butter for the mold
• 100 g cheese, grated
• Butter flakes for gratinating
• 250 ml cream
• 2 eggs
• 1 tbsp wheat flour
• Garlic
• nutmeg
• possibly herbal salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Sauté chopped onion in olive oil, add millet, and saute. Add vegetable stock, bay leaf, sage, rosemary, and pepper, cook for 5 minutes, and let the millet swell. Mix with your chosen vegetables. Transfer the mixture to a buttered casserole dish. Whisk together all the ingredients for the topping and pour the topping over the millet. Sprinkle with cheese and dot with butter. Bake in a preheated oven at approximately 200°C (top/bottom heat) for about 20 minutes (30 minutes when the ingredients are cold).