Millet casserole with pumpkin and cranberries

Description

Extremely tasty, useful and beautiful casserole!

Ingredients

Millet

0.75 cup
Water

1 cup
Pumpkin

250 g
Cranberry

0.75 cup
Honey

2 Tbsp
Salt
Black pepper
Sage

1 tsp
Olive oil

0.25 cup
Seeds

0.25 cup

Cooking

For casseroles, we need the main components: millet, pumpkin, cranberries.

Millet wash to clean water.

In a frying pan warm up 2 tbsp of oil on medium heat, add the millet and stir-fry until Golden brown and aroma, about 3 minutes ( note: do not overdo it).

In casserole dish, add the remaining olive oil. Pumpkin cut in small pieces and place in a casserole dish.

On top of the pumpkin put well washed cranberries.

Pour roasted millet, and pour honey. Salt, pepper added at the request of the sage.

Add hot water or broth, tightly close the top with foil and put in preheated oven at 190 degrees for 45 minutes.

After 45 minutes, take out remove foil. As gently as possible, not to interfere, try and flatten the taste of the seasonings. If the millet a little dry, you can add a spoonful or two of water or broth. Sprinkle with pumpkin seeds.