3 cup millet, uncooked
1 tbsp corn oil
2 medium onions, thinly sliced
3 celery stalks, thinly sliced
1 cup chickpeas, cooked
5 cup ; water
1 tsp salt
2 cup broccoli, chopped
1 watercress or parsley, minced for garnish
A Recipe for
Millet Casserole
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
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This Recipe for Millet Casserole is one of thousands in the Recipes-to-go Meal Cookbook.
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| Isadora Duncan, America dancer (1878-1927) |
This is a recipe for Millet Casserole from the recipe cookbook of Recipes-to-go (Meal)
We think fast food is equivalent to pornography, nutritionally speaking. |
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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food Tip |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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
Serves: 6
Millet Casserole Recipe brought to you by Recipes To-Go