Millet au gratin with peas, goat cheese and Gruyère and pomegranate seeds

Name: Millet au gratin with peas, goat cheese and Gruyère and pomegranate seeds
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Golden millet (hulled millet grains); 150 g frozen peas; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Oil; 100 g Fresh goat cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Gruyère cheese; 1/2 (approx. 140 g) Pomegranate; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Golden millet (hulled millet grains)
150 g frozen peas
2 Onions
1 Garlic clove
3 TABLESPOONS Oil
100 g Fresh goat cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Gruyère cheese
1/2 (approx. 140 g) Pomegranate
baking paper

Directions

1
Bring millet and 600 ml water to the boil in a saucepan, cover and allow to simmer over a low heat for about 10 minutes until the water has been absorbed and the millet is soft
2
cover peas in a bowl with boiling water, leave to stand for 2-3 minutes, drain and drain
3
Put the millet on a tray and let it cool down. Peel and chop the onions and garlic. Heat oil in a pot. Fry the onions and garlic until transparent. Crumble the goat's cheese, mix with peas and onion mixture into the millet, season with salt and pepper
4
Line 4 ovenproof bowls with baking paper, spread the millet mixture in them. Grate the Gruyère cheese, sprinkle over it
5
Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes until brown. Remove the pomegranate seeds. Remove the millet and sprinkle with pomegranate seeds