Recipe: Millet Cake with Millet, Semolina and Vegetables step by step with pictures | Handy.Recipes

Millet Cake with Millet, Semolina and Vegetables

Cooked pie with millet, semolina and vegetables

Time to cook: 80 minutes

Total Servings: 8

Nutritional Value

A delicious pie made with a millet base and a juicy filling that complemented the flavor of the pie. Millet is the leader among cereals in vitamin B concentration, it gives strength, strengthens muscles, helps bones to grow together and heal wounds. Millet is highly digestible, so do not worry about the calories and enjoy your favorite dishes. Sunny veggie pie is a great way to cheer up even the cloudiest and coldest day. This cake is also good as a separate dish. This is a big pie, if you have a small family, make smaller portions.

Author of the recipe

Ingredients for the cake with millet, semolina and vegetables:

  • Millet (Mistral TM, 260g) - 4 pack.
  • Semolina (ТМ Mistral) - 100 g
  • Carrots - 150 g
  • Onions - 200 g
  • Champignons - 200 g
  • cauliflower - 200 g
  • Sweet pepper - 100 g
  • Garlic - 2 clove
  • Vegetable oil - 6 tablespoon
  • Sesame - 30 g
  • Tomato sauce (homemade) - 250 ml
  • Black pepper - to taste
  • Greens - to taste
  • Salt - to taste
  • Oregano - 1 pinch.
  • Chili pepper - to taste

How to cook millet pie with semolina and vegetables step by step with photos

Slice mushrooms, onions and bell peppers. Grate carrots and separate the cauliflower into small florets.

Boil millet TM Mistral in boiling salted water for 15 minutes. Boil millet TM Mistral in 600ml of boiling salted water for 3-4 minutes, stirring constantly with a whisk, let it cool.

While millet and semolina are cooling, prepare the stuffing. Divide the onion into three portions. In the first piece fry mushrooms in 1 tablespoon of oil, salt, add oregano.

In another pan, fry the second part of the onion in 1 hour of oil, add the cauliflower, pour a glass of water and cook until soft, then season with salt.

Third stir fry remaining onions, carrots, bell peppers and add tomato sauce, stew until sauce is thick.

At the end, add salt, ground black pepper and chili pepper, chopped herbs and crushed garlic, mix, remove from the fire.

Prepare a sheet pan for baking. Wrap the bottom of the tin with foil, just in case the sauce starts to run through. I don't have one. Butter the inside of the mold and sprinkle with sesame seeds. The diameter of the dish is 22cm

Mix cooled millet and semolina, stir well, taste for salt. This will be the base for the pie.

Take half of the pie base and line the sides and bottom of the molds with it.

Put fried mushrooms on the bottom and cauliflower on them.

Layer it all with half of the remaining pie base

Next layer is the vegetable dressing.

Cover with remaining pie base, sprinkle with sesame seeds and place in a hot oven at 220°C for 20 to 30 minutes. As soon as the sesame seeds start to turn golden, remove from the oven.

Let cool for about 20 minutes and then carefully transfer it to a plate. Decorate as desired. Serve warm, can be reheated in a micro. Bon appetit!

Nutritional Value:

Whole Dish:
12841.2 Calories
425.3 g
191.4 g
2365.8 g
Per Serving:
1605.2 Calories
53.2 g
23.9 g
295.7 g
279.2 Calories
9.2 g
4.2 g
51.4 g

Salt, Black Pepper, Garlic, Vegetable Oil, Greens, Onions, Oregano, Carrots, Vegetable, Cauliflower, Sesame, Bell peppers, Creamed Wheat, Champignons, Baking, Rich, Chili Pepper, Tomato Sauce, Millet, Baked Goods, Tarts

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