Yield: 2 servings
|Millet is a staple of the Middle East. The light crunchy texture and|
|Delicious flavor of this grain lends itself to breakfast cereals, as|
|Well as dinner casseroles. It's a cleansing grain and can't be eaten|
|Freshly ground pepper to|
|1 cup||Hulled millet|
|2 cups||Water or vegetable stock|
|1 cup||Snow peas|
|½ each||Head cauliflower, chunked|
|2 eaches||Spears broccoli, sliced|
|10-15 pearl onions|
|1 tablespoon||Olive oil taste|
½ TSP EACH: FRESH OREGANO,
Place millet in pot, cover with water or stock. Bring to a boil, then simmer 25 minutes. Set aside and keep warm. Place peas, cauliflower, broccoli and onions on a steamer rack over boiling water. Cover, and steam until the vegetables are tender. Meanwhile, in a large bowl, combine oil, fresh herbs and pepper. When vegetables are done, place in bowl with oil, and toss to coat all vegetables with oil and herbs.
Place an equal portion of vegetables in the center of each individual serving plate. Put the millet around the border of the plate, circling the vegetables. Serve immediately. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-13-94