Millet, 1.5 cup (remove)
Onions, raw, 1 cup, chopped
Water, tap, 5 cup

* Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips.

1. Place all ingredients in a large saucepan and bring to a boil.

2. Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes.

3. 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



Number of Servings: 4

Recipe submitted by SparkPeople user PUFFKINKITTY.

 

• TELOPEA1
  
  
  Good
  

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  Cooking time was about 45 minutes. This probably depends on the kind of Millet used. I dry roasted the grains first and added a tin of chopped tomato and a stock cube. Parmesan cheese to serve. - 2/26/12
  
  

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