Millet Grass Casserole
Gluten-free!
Serves 2
| 1 | onion, finely chopped |
a bit of sunflower seed oil | |
3.5 oz | millet |
2 cups | vegetable broth |
2 tablespoons | lemon juice |
| 1 | garlic clove, smashed in salt |
| 1 | egg |
0.5 cups | cream |
salt | |
pepper | |
| 1 | zucchini |
| 2 | fennel roots |
1.75 oz | sunflower seeds |
a bit of butter | |
finely chopped grass (see the chart on page 7 for the proper amount) | |
| 1 | bunch of parsley, finely chopped |
2.45 oz | strong cheese, grated |
a bit of butter |
Brown the onions in oil. Add the millet and briefly braise it. Pour in the vegetable broth, and over a low heat, bring the mixture to a low boil for 40 minutes. Then add the lemon juice, garlic, egg, and cream. Stir the mixture together, adding salt and pepper to taste.
Wash the vegetables and cut them into thin slices. Roast the sunflower seeds in a bit of butter. As soon as the seeds are brown, stir in the grass and briefly braise it. Add the finely chopped parsley and stir it all into the millet.
Preheat the oven to 200 degrees Celsius.
Butter the casserole dish and spread the vegetables around inside it. Fill it with the millet, then put the buttered cheese and flakes of butter on top. Bake on the middle rack of the preheated oven until it becomes golden brown.
