Millet with spinach and goat cheese

Ingredients for 2 servings:

• 150 g millet
• 350 ml vegetable stock
• 1 small onion(s)
• 1 clove(s) garlic
• 250 g leaf spinach, frozen
• 1 large tomato(s)
• salt and pepper
• nutmeg
• 50 g goat’s cheese, e.g. Picandou

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Thaw the spinach leaves. Wash the millet in hot water and then cook it in the vegetable stock for about 15 minutes. Roughly chop the onion and finely chop the garlic, then dice the tomatoes. Meanwhile, heat the oil in a pan and briefly sauté the onion and garlic. Squeeze the thawed spinach leaves dry and add them to the pan along with the tomatoes. Season with pepper, salt, and nutmeg. Stir the cooked millet into the spinach mixture, then crumble the goat’s cheese and stir it in until it melts. Arrange on a plate and serve. Alternatively, you can crumble feta or sheep’s cheese, grate goat’s Gouda and sprinkle it on top of the millet, or pour the millet and spinach mixture into a baking dish and top with one of the cheeses mentioned.