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Instructions |
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* Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips.
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1.
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Place all ingredients in a large saucepan and bring to a boil.
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2.
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Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes.
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3.
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Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol, 21 mg calcium
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HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted sesame or sunflower seeds.
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For a nuttier taste, dry roast millet until golden before boiling.
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* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
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