Mellow millet
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Millet; rinsed |
| 2 | cups | Chicken broth; |
| ⅛ | teaspoon | Salt; |
| 2 | teaspoons | Seame oil; |
| 1 | Celery stalk; diced | |
| 4 | Green onions; chopped | |
| 8 | ounces | (1 can) water chestnuts; drained and sliced |
| 1 | tablespoon | Low-sodium soy sauce; |
| Pepper to taste; | ||
| 1 | tablespoon | Silvered almonds; |
Directions
In a medium-size non-stick, toast millet. Add broth and bring to boil.
Reduce heat and simmer until liquid is absorbed, about 25 minutes. Remove from heat and let absorbed, about 25 minutes. In a large non-stick skillet, heat sesame oil. Add celery and green onions; cook 3 minutes, until just tender. Add water chestnuts and soy sauce; heat through. Stir in millet. Season with pepper. Garnish with almonds. Makes 4½ cups or 4 servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 127; CHO: 0mg; CAR: 22g; PRO: 3g; SOD: 217; FAT: 3g; Source: Light & Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master