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Recipe by: marie-hortense
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See below ingredients and instructions of the recipe
1 1/2 c Millet, uncooked
1 c Diced sweet vegetables *
5 c Water
1/4 ts Sea salt
* Sweet vegetables may be any combination of onions, carrots, butternut
squash, yams or parsnips.
DIRECTIONS
==========
Place all ingredients in a large saucepan and bring to a boil.
Cover, reduce heat and simmer mixture until water is absorbed and millet
and vegetables are tender, about 25 minutes.
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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