| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Breakfast, Vegetarian, Ethnic | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Millet, uncooked |
| 1 | c | Diced sweet vegetables * |
| 5 | c | Water |
| 1/4 | ts | Sea salt |
INSTRUCTIONS
* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is waiting for you”