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Millet Casserole

A home-style Millet Casserole made with Milk, Butter, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 l
• 150 g
• 100 g

Method (preview)

1. 1

   Wash the millet and let it drain.

2. 2

   Bring the milk, vanilla and salt to a boil.

3. 3

   Slowly mix in the millet, bring it back to a boil, and simmer for at least 15-20 minutes, or until the milk is absorbed and the millet is soft.

4. 4

   Stir occasionally while simmering. Remove from heat and allow to cool.

5. 5

   Blend butter until soft.

6. 6

   Mix in sugar, egg yolks and lemon peel, one after the other, and whip until creamy.

7. 7

   Gradually add in the cooked, cooled millet.

8. 8

   Fold 1/3 cup almonds into the millet mixture. Fold in egg whites.

9. 9

   Pour mixture into a buttered casserole dish.

10. 10

    Sprinkle 1/3 cup chopped almonds and some dabs of butter on the top of the casserole. *Optional: add chopped apples in after the egg whites, or add a layer of sliced apples after a layer of millet mixture, then top with another layer of millet mixture.

11. 11

    Bake at 175-200 C (350 375 F) for 30-45 minutes, or until golden brown.

12. 12

    Serve with canned peaches or apple sauce.