Quick Cook Organic Millet, Peas & Lentils Provençale Mini Casseroles

These mini casseroles are bursting with the flavours of the Mediterranean,. Perfect for a weekday supper they requiring 15 minutes of preparation and then 25 minutes in the oven to bake. 

Ingredients

• 2 tbs Clearspring Extra Virgin Olive Oil
• 1 small onion - sliced
• 2 cloves garlic - chopped
• 1 red pepper - sliced (or a mix of red, yellow and orange)
• 10 olives - pitted and sliced
• ½ x 400g can of good quality chopped tinned tomatoes
• 100g Clearspring Quick Cook Organic Millet, Peas & Lentils
• 350ml vegetable stock
• 12 vine cherry tomatoes

Method

1. Preheat the oven to 180C / GM4.
2. Place one tablespoon of the olive oil into a large frying pan and fry the onion, garlic and peppers for 5 minutes until soft.  
3. Add the olives, tomatoes, millet mix and stock and cook for another few minutes.  
4. Transfer into two individual casserole dishes, add a little water, if needed, so there is about ½ cm of liquid above the mixture and cover with the lid of a piece of kitchen foil.
5. Place the tomatoes into a small oven dish with a tablespoon of the oil and season with salt and pepper.
6. Bake for about 25 minutes until all the liquid has been absorbed and the grains mix is soft.
7. Pour the tomato cooking juices over each casserole and then put the tomatoes on each casserole to serve.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.