Millet vegetable casserole

Ingredients for 4 servings:

• 1 cup millet
• 2 cups water
• 1 tsp vegetable broth, instant
• 250 g soup vegetables (frozen)
• 1 zucchini, very small
• Olive oil for sautéing
• Spice mix (flavor: Greece – health food store)
• possibly herbal salt
• 300 g sour cream
• 1 egg(s)
• Herbs, to taste (e.g. 6-herb mixture, frozen)
• 1 tbsp mustard (wild garlic mustard)
• 100 g mountain cheese, grated (or gratin cheese)
• Fat for the mold

Instructions

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

Rinse the millet in a sieve with hot water. Bring to a boil with the vegetable stock in a tightly sealed saucepan. Stir well, reduce the heat to low, and let it swell in the tightly covered pan for about 10-15 minutes, until the liquid is completely absorbed. Set aside and let cool. In the meantime, sauté the soup vegetables in olive oil, season with spices and herb salt, and then add the diced zucchini and fry for a while. Preheat the oven to 160°C (320°F) using 3D convection (top and bottom heat). Mix the sour cream with the egg, herbs, and wild garlic mustard, then mix with the millet. Transfer to a greased casserole dish along with the vegetables, sprinkle with cheese, and bake for about 15 minutes.