Sauerkraut Casserole II

Ingredients for 2 servings:

• 80 g millet
• 160 g water
• 200 g sauerkraut
• ½ tsp paprika granules
• 100 g sunflower seeds
• 100 g millet, ground
• ¼ g caraway, ground
• 2 tbsp soy sauce (tamari)
• Margarine, for greasing the frying pan
• 100 g water

Instructions

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

gluten-free, egg-free, dairy-free, pan-cooked

Rinse the millet in a 20 cm frying pan with a lid under hot water to remove any bitterness. Bring the millet to a boil in 1 cup (approx. 110 g) of boiling water. Reduce the heat to low, close the lid, and after about 4 minutes turn off the heat. Let the millet swell for about 10 minutes. The millet will then be dry and almost white. Finely chop the sauerkraut and add it, along with the sunflower seeds, ground millet, caraway seeds, and tamari. Mix everything well. Pour into a greased 20 cm frying pan, smooth the surface, close the lid, and bake on a cold stovetop at level three of six for about 35 minutes. Grease a similarly sized frying pan, place it on top of the casserole, turn both pans upside down, remove the top one, and bake for another 20 minutes. My own recipe