This millet bake has been one of our long-time favorites, although there are many down-sides to it: It is not a quick meal, and you’ll have a lot of dishes to wash afterwards. But I promise you: it’s worth every minute you spend preparing it and tidying up.
One good news though: it can be made in advance. By dinner time you just put the bake in the oven and heat it up. Since all ingredients are cooked already, it doesn’t take long. For that reason, it’s a good dish to have if you have dinner guests as it can be varied according to anyone’s taste, vegetarian or non-vegetarian, with various vegetables.
The basic ingredients are the millet and the leek, the chicken is optional, as are any other vegetables. We often have this bake just with green vegetables. This time I had some steamed pumpkin over from the pumpkin biscuits that I made the other day and I just threw it in. It’s up to your taste buds really.
Marinate the chicken breasts in the soy sauce for at least one hour. Oven-grill the chicken until cooked through. 10-12 minutes. Let cool. Then cut into bite sizes. Set aside.
Cook the millet in the water and add salt and the dried herbs. Once the water is boiling turn the heat down and let simmer until all liquid is absorbed.
Steam the vegetables (apart from the green leafy ones) until tender. Add the green leaves just before the other vegetables are done. Take everything off the heat once they are wilted.
Preheat the oven to 220 degrees Celsius.
Grease an oven-proof dish with olive oil. Combine millet, steamed vegetables, chicken and sunflower seeds. Stir in gently the sour cream. Sprinkle the cheese on top. Bake for about 15 minutes or until cheese is golden brown.