|⅛ teaspoon||Sea salt|
To prepare crust: Boil rinsed millet in salted water for ½ hour. Press hot millet into oiled pie plate. Bake 20 minutes at 350F.
NOTES: Per serving: 286 Calories; 2g Fat (8% calories from fat); 8g Protein; 57g Carbohydrate; 0mg Cholesterol; 250mg Sodium Food Exchanges: 3½ Starch/Bread; ½ Fat
Recipe by: American Macrobiotic Cuisine, Meredith McCarty 1996 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 6, 1999, converted by MM_Buster v2.0l.
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