Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Cooked millet (use Method 1) 4 tb Butter
5 oz Hazelnuts 6 Thin scallions, sliced
1 lg Delicious apple, peeled -in 1/2" diagonal pieces
-cored and diced 1 ts Dried thyme
1 ts Lemon juice Salt and pepper to taste

Put the cooked millet in a large bowl and set aside. Preheat oven to
350øF, place the nuts in a pie pan and toast them for 10-15 minutes
or until their papery skins have cracked. Place the nuts in several
layers of paper towels, fold them up to enclose the nuts and rub
together with your hands to loosen the skins. Chop the nuts coarsely
in the bowl of a food processor and set aside.

Put the apple in a small bowl and toss with the lemon juice. In a
large skillet, melt the butter and add the scallions, thyme, and salt
and pepper to taste. Saut? over medium-high heat, stirring
constantly, for 2 minutes. Stir in the chopped nuts, then add the
diced apples. Cook, stirring constantly, for 4-5 minutes. The apples
should be tender but still retain their shape. Stir in the cooked
millet. Cooke on low heat until warmed through. Transfer to a serving
dish or keep warm in a preheated low oven until serving time.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 120
Submitted By DIANE LAZARUS On 10-17-95

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