INGREDIENTS

INSTRUCTIONS

*NOTE: Original recipe used 1 T salt.
Bring the water to a full rolling boil in a heavy 2 qt saucepan. Add the
salt.
Stir in the millet, return to the boil, lower the heat, cover, and simmer
for 25 minutes or until soft. Let stand 10 minutes off the heat, covered,
until the water has been completely absorbed.
Makes about 4 Cups.
NOTES : This method will produce a luxuriously smooth breakfast cereal on
the order of Cream of Rice, but with a bit more grain feeling to it. Add
the usual breakfast cereal flavorings: milk, sugar, syrup, brown sugar, jam
or honey. Per serving: 214 Calories; 2g Fat (8% calories from fat); 6g
Protein; 43g Carbohydrate; 0mg Cholesterol; 807mg Sodium Food Exchanges: 2
1/2 Starch/Bread; 1/2 Fat
Recipe by: With The Grain, Raymond Sokolov, pg 218
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Sep 7,
1999, converted by MM_Buster v2.0l.

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