Millet casserole with dried cranberries

Ingredients for 2 servings:

• 200 g millet
• 1 zucchini or eggplant
• 250 g carrot(s)
• 1 large bell pepper(s), yellow
• 100 g cranberries, dried
• 1 onion(s)
• 450 ml vegetable stock
• 100 g sour cream
• 1 tsp curry
• 1 tsp paprika powder
• 1 tsp basil
• Salt
• 2 tbsp breadcrumbs
• 350 ml tomato(s), pureed
• basil
• oregano
• salt and pepper
• turmeric
• nutmeg
• Vegetable broth, instant

Instructions

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

simply delicious!

Cook the millet in the vegetable broth for 20-30 minutes according to the package instructions. Meanwhile, finely chop the zucchini, carrots, bell peppers, and onions. Heat 1 tablespoon of olive oil in a pan and sauté the onions until translucent. Then add the carrots and bell peppers, fry briefly and vigorously, and top up with a small glass of water. Now add the zucchini and cranberries. Season well with turmeric, nutmeg, curry, basil, paprika, salt, and pepper. Sauté over low heat until the liquid has evaporated. Preheat the oven to 200°C (top/bottom heat). Add the millet to the vegetables and mix everything well. Stir in the sour cream and season again if necessary. Lightly grease a baking dish and add the vegetable mixture. Sprinkle the breadcrumbs on top of the casserole. Bake for 30-40 minutes, until the breadcrumbs are browned. While the casserole is in the oven, prepare the tomato sauce. Simply season the passata with the spices and heat through shortly before the end of the baking time. Serve both together.