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Spicy meatless millet casserole

updated

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Ingredients for 4 servings:

  • 200 g millet
  • ½ liter vegetable broth
  • 200 g leek
  • 1 bell pepper(s), green
  • 8 mushrooms
  • 4 tomatoes
  • 1 tbsp oil (rapeseed oil)
  • 2 cups sour cream
  • salt and pepper
  • Chives, parsley, dill, finely chopped
  • 80 g cheese (grated Gouda)

Instructions

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

tasty and low in fat

Bring the millet and vegetable stock to a boil in a saucepan and simmer on low heat with the lid closed for about 20 minutes. Clean, wash, and slice the leeks and mushrooms. Wash and halve the bell peppers, remove the seeds, and dice them. Wash and dice the tomatoes. Sauté the vegetables in oil (they shouldn’t be too soft). Season the sour cream with the finely chopped herbs, salt, and pepper. Carefully mix the millet, vegetables, and cream and pour into a baking dish. Season to taste. Sprinkle the casserole with cheese and bake at 200°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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