Millet casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Millet; uncooked |
| 1 | tablespoon | Corn oil |
| 2 | mediums | Onions; thinly sliced |
| 3 | Celery stalks; thinly sliced | |
| 1 | cup | Chickpeas; cooked |
| 5 | cups | ;water |
| 1 | teaspoon | Salt |
| 2 | cups | Broccoli; chopped |
| Watercress or parsley;minced for garnish | ||
Directions
Rinse and drain millet.
Dry roast millet i a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance. Remove from heat.
Heat oil in a large saucepan over medium heat and saute onions for 2 minutes.
Ad celery and saute for 5 miknutes stirring often.
Add chickpeas, water and salt. Bring to a boil.
Stir in millet and return to a boil. Reduce heat, cover and simmer for 20 minutes.
Add broccoli and continue to cook for 5 minutes.
While mixture is hot, press firmly into a 9" cake pan.
Sprinkle with garnish, cut into squares and serve.
Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg chol; 156 mg calcium
From DEEANNE's recipe files