Baked Millet Porridge with Vegetables

Millet should definitely be on our menus more often, as it is considered a superfood due to its health benefits. If youre looking for a simple and incredibly tasty savory dish with millet porridge, youve just found it. The combination with colorful vegetables, which you can adjust according to the season, is a winning one.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Millet, raw

  • 5 dl Soup base, chicken, cube

  • 200 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 piece Bell pepper, red, fresh

  • 2 piece Carrot, fresh

  • 1 piece Cabbage, fresh

  • 1 handful Tomato, red

  • pieces Oil, olive

  • 2 spoons Butter, unsalted

  • pieces Salt, table

  • pieces Rosemary, fresh

  • 1 piece Sour cream

  • 2 piece Egg, fresh

  • 100 g Cheese, edamame

  • 50 g Cheese, Parmesan, grated

Steps

  1. Preheat the oven to 200 degrees Celsius. Grease a baking dish, sized 25 x 20 centimeters, with a tablespoon of butter (or oil).

  2. Place the millet in a sieve and rinse it well under running water. Bring the broth or water to a boil in a pot. Add salt, add the millet, and cook it over moderate heat for 20 minutes. Once cooked, transfer it to a bowl and let it cool slightly.

  3. While the porridge is cooking, slice the onion into thick pieces, mince the garlic, cut the bell pepper into strips, slice the carrot into rounds, slice the mushrooms, and shred the cabbage. Halve the cherry tomatoes.

  4. Heat the olive oil and the remaining butter in a large pan. Add the mushrooms and sauté them until they are slightly browned. Add the onion, bell pepper, carrot, and garlic, and sauté everything together for 5 minutes. Finally, add the cabbage, cherry tomatoes, and rosemary. Stir, season with salt and pepper to taste, and remove from the heat.

  5. In a separate bowl, mix the sour cream, eggs, and grated cheese. Stir this mixture into the millet porridge, then spread it evenly in the baking dish. Top with the vegetables and sprinkle with grated Parmesan. Bake the dish in the preheated oven for 30 minutes, until the cheese on top is melted and golden brown.

  6. Serve the prepared dish on plates and accompany it with a salad.

Nutrition Information (Per 100g)

  • Calories: 124.69 kcal
  • Fat: 5.78 g
    • Saturated Fat: 3.05 g
  • Carbohydrates: 11.45 g
    • Sugars: 1.98 g
  • Protein: 5.14 g
  • Fiber: 1.87 g

Advice

You can use a variety of vegetables for this dish, such as pumpkin, broccoli, cauliflower, chard, spinach, kohlrabi, spring onions, zucchini, peas, and many others.