Vegetable – millet – ginger – casserole

Ingredients for 2 servings:

• 160 g millet, 1 cup
• 320 g water, 2 cups
• 500 g mixed frozen vegetables
• 30 g ginger, finely chopped
• 200 g cheese (goat cheese roll, very well aged)
• 1 tbsp Balsamic vinegar de Modena
• 3 tbsp soy sauce (tamari)
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 cup water or vegetable broth
• Margarine, for the casserole dishes

Instructions

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

gluten-free, egg-free, cow’s milk-free

Rinse 2-3 portions of millet in a 1.5 l lidded casserole dish with hot water to remove any bitterness, then add it to 2 cups of boiling water. Reduce heat to low, close lid, turn off heat after 5 minutes, and let it swell for 10 minutes. It will then be dry and almost white. Add 500 g of frozen vegetables to the hot millet and mix; some will thaw, while the others are cooler. After a few minutes, add the ginger, finely chopped goat cheese, salt, and sugar, mix, and season with balsamic vinegar and tamari. Pour into the greased 1.5 l casserole dishes, smooth the surface, pour 0.5 cup of water into each, close lid, and bake in a cold oven at approximately 150°C (convection oven) for about 50 minutes; it should bubble. My own recipe.