Millet Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Millet, uncooked
1 tbsp: Corn oil,
2 medium: Onions, thinly sliced
3: Celery stalks, thinly sliced
1 cup: Chickpeas, cooked
5 cup: , water
1 tsp: Salt,
2 cup: 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 DEEANNEs recipe files
Source from luhu.jp
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 DEEANNEs recipe files
Source from luhu.jp