Healthy Millet Soufflé With Plums

1. 1

   Rinse the millet with boiling water (to drive off the bitterness), pour cold water about 2 cm (about 1 in) above the surface, cover and cook over low heat about 15 min. to soften

2. 2

   Add milk and cook stirring up to a moderate thickening, add buckwheat to further thicken the mash, stir in oil, then apply a half of the mash with a spoon on the greased baking sheet (or the fuser bowl), pour with a half of dressing, topped with bread crumbs (crumbs were previously little fried)

3. 3

   Meanwhile, prepare the filling, mix all the ingredients and apply it on the millet layer

4. 4

   Put a half of pitted plums and sprinkle with a half of the breadcrumbs

5. 5

   Cover with the other half of millet, pour with dressing and stack the second half of the pitted plums

6. 6

   Sprinkle with breadcrumbs, oil, and a few tablespoons of sugar

7. 7

   Bake at 180 oC (356 oF) for about 50-60 minutes or until surface browning

* Per serving · 4 servings · Values may vary.