Yield: 4 servings
|1½ cup||Millet, uncooked|
|1 cup||Diced sweet vegetables *|
|¼ teaspoon||Sea salt|
* Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips.
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.
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.
Ron Pickarski, "Vegetarian Gourmet" (Autumn 1993) Typed by Karen Mintzias Submitted By MARK SATTERLY On 10-19-94