|1 teaspoon||Sesame oil|
|½ medium||Onion; in 1/2" cubes|
|1 cup||Butternut squash; in 1/2" cubes, or buttercup squash|
|¼ cup||Burdock roots; in 1/4" 1/2 moons --or 1/2 cup cubed celery|
|¼ teaspoon||Sea salt|
Heat oil and briefly saute onion, or omit oil and dry roast millet in cooking pot. Add squash and burdock or celery and stir, then add rinsed millet and stir until it dries out somewhat and releases a nutty aroma. Add water and salt and bring to boil over high heat. Cover, turn to low, and simmer ½ hour. Gently spoon millet and vegetables into serving bowl to fluff the millet without mashing the squash.
NOTES : Millet sets quickly when allowed to cool, so is ideal for making a quick, simple loaf or pie. Simply pat hot millet in lightly oiled loaf or pie pan.
Per serving: 181 Calories; 2g Fat (12% calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 2 Starch/Bread; ½ Vegetable; ½ Fat _____
Recipe by: American Macribiotic Cusine, 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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