Oriental millet bake


(4 portions)

1 yellow pepper
1 red pepper
1 courgette
200 g carrots
2 tbsp olive oil
100 g dried cranberries
1 tsp cumin seeds
1 tsp turmeric, a pinch of cayenne pepper, salt and pepper
300 ml vegetable stock
180 g millet
200 g sour cream
400 g yoghurt


Heat the vegetable stock, add the millet and cook for 20-25 minutes. In the meantime, wash the vegetables, peel and dice. Fry in hot olive oil in a frying pan until brown, then add the spices and cranberries and stir well. Cover and briefly simmer on a medium heat. Thoroughly mix the cooked millet with the vegetables and the cream. Pour the mixture into a greased baking dish and bake in the oven preheated to 180°C for about 20 minutes. Serve with yoghurt.