When millet is mentioned, most people think of food for birds, ie parrots. However, it may not be so well known, but this nutritious and tasty cereal, which can grow on not so rich soils, has been used by humans since the beginning of human civilization.
Apart from being a very nutritious choice (vitamins, minerals, etc.) millet doesn't contain gluten which makes it a suitable food for those with celiac disease.
Depending on the method of preparation, millet can be made creamy, like mashed potatoes, but also with a firmer structure and a soft inside, like rice which makes it suitable for a range of different recipes. Millet is also frequently used in soups.
The pie I prepared is healthy and delicious, it's surprising how good it is and how it doesn't taste like there is no flour, it is simply wonderful and easy to eat. I made it with a little skepticism, I didn't know if it would turn out well, if it would bake nicely in the middle, etc. But all doubts fell at first bite, the pie is wonderful and since then it is on my menu very often. If I don't have greens, I make it only with white cheese, sometimes I add bacon which gives a wonderful taste and aroma.
I definitely recommend this pie for you.
Ingredients:
- 100 g millet
- 3 full tablespoons fermented milk or sour milk
- 2 eggs
- 1 tablespoon melted butter
- 3 tbs flour
- 1 teaspoon baking powder
- 200 g of white cheese
- 100 g chopped spinach (OPTIONAL)
Preparation:
- Boil the millet, it takes about 15 minutes for it to swell nicely, then drain it.
- In a deeper bowl, mix the eggs with the yogurt, add the melted butter, flour, salt and baking powder. Mix well and add the strained millet which should be cooled or lukewarm.
- Add the cheese and finely chopped spinach to the mixture.
- Pour the mixture into a small 20 cm greased pan or lined with parchment paper. Sprinkle sesame or mixed seeds on top. I used a pie mold, about 20 cm in diameter.
- Bake at maximum temperature for about 20 minutes or until the pie gets a nice golden color.
- Leave to cool, then serve.
