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Recipe by: tasniem
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See below ingredients and instructions of the recipe
1 1/2 c Millet, uncooked
1 c Diced sweet vegetables *
5 c Water
1/4 ts Sea salt
* Sweet vegetables may be any combination of onions, carrots,
butternut squash, yams or parsnips.
DIRECTIONS ========== Place all ingredients in a large saucepan and
bring to a boil.
Cover, reduce heat and simmer mixture until water is absorbed and
millet and vegetables are tender, about
25 minutes.
Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg
chol, 21 mg calcium
HINTS: Garnish with chopped parsley, watercress, scallions and/or
toasted sesame or sunflower seeds.
For a nuttier taste, dry roast millet until golden before boiling.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
Typed for you by Karen Mintzias
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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