| 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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