Millet-Ebly vegetable casserole

Ingredients for 4 servings:

• 125 g Ebly
• 125 g millet
• 4 tbsp olive oil, good
• 750 ml chicken broth
• 1 zucchini
• 2 bell peppers, red
• ½ can corn
• 1 parsnip(s)
• 300 g feta cheese, more if desired
• salt and pepper
• possibly chili
• possibly spice paste (pepperoncini paste)
• 2 large chicken breasts
• 2 cups soy cream (Soy Cream Cuisine) or cream or Cremefine

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Roast the millet and Ebly in 4 tablespoons of olive oil, deglaze with the chicken stock, and simmer for about 15 minutes. Meanwhile, clean and finely dice the vegetables, crumble the feta cheese. Dice the chicken breast, season, and fry in a pan until crispy, then fry the vegetables in the same pan (they should still have some bite). Add the corn after frying. Place the grain in a casserole dish and mix with half of the feta cheese. Top with the meat, then add the vegetables and the remaining feta cheese. Season the soy cream generously; I also like to add pepperoncini paste and pour it over the casserole. If you like, you can also use cream or crème fraîche; if you’re watching your cholesterol, use soy cream instead. Preheat the oven to approximately 160–180°C (fan oven) and bake the casserole for 20 minutes. Leftovers can be easily refried in a pan the next day.