Budget Millet, Carrot and Onion Bake with Rustic Tomato Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish or oven-safe skillet with a little of the vegetable oil.

2. 2

   Place the millet in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 15 minutes, or until the liquid is absorbed and the millet is tender. Turn off the heat and let it rest for 5 minutes.

3. 3

   While the millet cooks, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion, 2 minced garlic cloves, and the grated carrot. Cook for 6 to 8 minutes until the onion is soft and lightly golden. Add 1/2 teaspoon dried oregano, 1/2 teaspoon sweet paprika, and a pinch of black pepper.

4. 4

   Transfer the cooked millet to a large bowl and fluff it with a fork. Add the onion and carrot mixture, the rolled oats, the beaten eggs, and the grated cheese. Mix well until you have a moist, compact mixture.

5. 5

   Spoon the mixture into the prepared dish and level the top with a spoon. Drizzle the remaining vegetable oil over the surface. Bake at 200 °C / 400 °F for 22 to 25 minutes, until firm and golden on top.

6. 6

   While the bake is in the oven, make the sauce. In a small skillet combine the crushed tomato, tomato paste, 1 minced garlic clove, the remaining oregano, the remaining sweet paprika, the remaining salt, and 60 ml / 1/4 cup water if you want a looser sauce. Cook over medium-low heat for 10 minutes, stirring occasionally.

7. 7

   Remove the bake from the oven and let it rest for 5 minutes so it can set. Sprinkle the chopped parsley on top.

8. 8

   Slice into portions and serve hot with the rustic tomato sauce on the side or spooned over the top.