| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish | 6 | Servings |
INGREDIENTS
| 3 | c | Millet; uncooked |
| 1 | tb | Corn oil |
| 2 | md | Onions; thinly sliced |
| 3 | Celery stalks; thinly sliced | |
| 1 | c | Chickpeas; cooked |
| 5 | c | ;water |
| 1 | ts | Salt |
| 2 | c | Broccoli; chopped |
| Watercress or parsley;minced for garnish |
INSTRUCTIONS
Rinse and drain millet. Dry roast millet i a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance. Remove from heat. Heat oil in a large saucepan over medium heat and saute onions for 2 minutes. Ad celery and saute for 5 miknutes stirring often. Add chickpeas, water and salt. Bring to a boil. Stir in millet and return to a boil. Reduce heat, cover and simmer for 20 minutes. Add broccoli and continue to cook for 5 minutes. While mixture is hot, press firmly into a 9" cake pan. Sprinkle with garnish, cut into squares and serve. Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg chol; 156 mg calcium From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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