Vegetable casserole with millet

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3.3 29
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 Onions
  • 2 Garlic cloves
  • 3 TABLESPOONS Oil
  • 300 g Millet
  • 600 ml Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 2 packages (300 g each) frozen young summer vegetables
  • 2 (150 g each) Mug of whole milk yoghurt
  • 3 Eggs
  • 1 pack of frozen "Italian herbs"
  • 150 g medieval Gouda cheese
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel and finely dice the onions and garlic. Heat the oil in a pot. Fry the onions and garlic until transparent. Add millet and vegetable stock. Bring to the boil briefly and allow to swell for 25 minutes.

  2. 2

    Season millet with salt, pepper and nutmeg. Blanch the summer vegetables briefly in boiling salted water. Layer millet and vegetables in a greased baking dish. Mix yoghurt with eggs and herbs, season and pour over the casserole.

  3. 3

    Grate the cheese and sprinkle over it. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes.