Savory Millet Casserole
A savory variation of the contributor Raffaela Bubner’s grandmothers cherished recipes. Great as a side dish or a main dish accompanied with some grilled veggies or a crunchy salad.
Total Time: 60 min (cooking time: 45 min, preparation time: 15 min)
Yield: 4-6 servings
2 cups millet
4 cups vegetable bouillon
nutmeg, pepper, fresh parsley or cilantro
1/4 cup of butter
1 Rinse the millet under hot water. Put the millet in the boiling vegetable bouillon and let it boil up briefly. Then reduce the heat to a minimum and simmer the millet until it absorbed the water. Let cool down and add pepper to taste.
2 With a handmixer, cream the butter, nutmeg, and the egg yolks.
3 Slowly stir in the cold millet and the finely chopped parsley. Finally, carefully scoop and fold the beaten eggwhites in.
4 Grease a casserole dish or a deep baking tray with butter and fill in the millet preparation. Bake for approximately 45 minutes at a temperature of 350°F to 400°F.
Translated from German by Raffaela Bubner