Millet casserole

Ingredients for 2 servings:

• 160 g millet = 1 cup
• 320 g water = 2 cups
• 60 g onion(s)
• oil
• 100 g peanuts, blanched
• 15 peppercorns, ground
• ½ tsp paprika granules
• 100 g bell pepper, frozen cut into strips
• 100 g grated cheese (Gouda).
• 4 tbsp soy sauce (tamari)
• 1 tsp sugar
• 1 tsp salt
• 100 g millet, ground
• Margarine, for greasing the casserole dishes
• Cheese, (Gouda) grated
• 2 tbsp cranberries, ad jar

Instructions

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

gluten-free, egg-free, vegetarian

Rinse 2-3 portions of millet in 2 x 1.5L lidded casserole dishes. Rinse the millet with hot water before adding it to 2 cups of boiling water to remove any bitterness. Simply place the millet in a fine sieve and then rinse with hot water. Place the millet in a saucepan with 2 cups of water, bring to a boil, reduce the heat, and when the water is below the surface of the millet, turn off the heat. Close the lid and let it swell on the hot plate for 10-15 minutes. The millet will then be almost white, dry, and have a nice grain. Transfer to a large bowl. Roast the peanuts in a dry pan, grind them, and add them to the millet. Finely dice the onion, brown it lightly in the hot oil, and add it to the pan. Add 15 ground peppercorns, paprika granules, paprika strips, 100 g grated Gouda, tamari, sugar, salt, and ground millet. Mix everything together. Spread into two greased casserole dishes. Smooth the surface, sprinkle with grated Gouda, and place a tablespoon of cranberries in the center of each dish. Close the lid. Place in a cold oven and bake at approximately 170°C (convection oven) for approximately 60 minutes. My own recipe.