| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
5 |
Servings |
INGREDIENTS
| 1 |
c |
Raw millet |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Margarine; separated – I omitted this |
| 2 |
c |
Chopped onions |
| 1 |
lb |
Sliced mushroom |
|
|
Fresh ground black pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Basil |
| 1 |
|
Head cauliflower; large, in flowerets |
| 3 |
|
Cloves minced garlic |
| 2 |
tb |
Fresh lemon juice |
| 1 1/2 |
c |
Shredded lowfat monterey jack and lowfat cheddar cheese – I omitted this |
|
|
Paprika; to taste |
INSTRUCTIONS
Precook Millet. Bring water to a boil by itself first. Then add 1
Tablespoon margarine and sprinkle in the millet. Stir briefly, and
partially cover. Turn heat to low.
Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway
through cooking and again at the end. This time, it is desirable that the
trapped steam escape, otherwise it will keep cooking the millet even after
it is removed from the direct heat. So fluff it with a fork, A LOT, after
it is cooked, and leave it uncovered. This is the best deterrent to
mushiness. Add salt after it is cooked
Preheat oven to 350° and spray cooking oil into a 9X13-inch pan.
Saut. mushrooms & onion in margarine in a large pot for 5 minutes. Add
garlic, basil, salt, pepper and cauliflower to pan and cook 10 minutes.
Remove from heat and add all other ingredients. Mix well and pour into
prepared pan. Dust with Paprika.
Bake 1/2 hour at 350.
Nutrition Facts Amount Per Serving: Calories 365 - Calories from Fat 121
Percent Total Calories From: Fat 33%, Protein 21%, Carbohydrate 46% Totals
and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g,
Cholesterol 18mg, Sodium 681mg, Total Carbohydrate 42g, Dietary Fiber 2g,
Sugars 0g, Protein 19g, Vitamin A 314 units, Vitamin C 13 units, Calcium 0
units, Iron 3 units
Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@Den.Galileo.com> on
Nov 18, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”