Millet casserole with peas and tomatoes
easy
75 mins
75 mins
Ingredients
- 1 big onion
- 10 g Butter or margarine
- 200 g Millet
- 600 ml clear broth (instant)
- 3 big tomatoes
- 1 collar Parsley
- 1 package (300 g) frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 60 g medieval Gouda cheese
- 1 TABLESPOON Wholemeal breadcrumbs
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely chop the onion. Heat the fat in a pot and fry the onion until transparent. Add millet, steam briefly and deglaze with broth. Cover and simmer at medium heat for 8-10 minutes.
- 2
Then turn off the hot plate and let the millet swell for about 20 minutes. Wash the tomatoes, cut out the stem and dice the tomatoes. Wash parsley, dab dry and chop. Mix the frozen peas, tomatoes and parsley, except for 1 tablespoon, into the millet.
- 3
Season to taste with salt and pepper. Pour into a greased casserole dish (approx. 1 1/2 litres capacity). Grate the cheese and sprinkle it together with the breadcrumbs on the casserole. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.
- 4
Serve sprinkled with remaining parsley. (Add a yoghurt sauce if desired: Mix yoghurt with chopped herbs and season with salt and pepper).
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