Mellow Millet Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
1 cup: Millet, rinsed
8 ounce: (1 can) water chestnuts,
2 cup: Chicken broth,
-drained and sliced,
1/8 tsp: Salt,
1 tbsp: Low-sodium soy sauce,
2 tsp: Seame oil,
Pepper to taste,
1: Celery stalk, diced
1 tbsp: Silvered almonds,
4: Green onions, chopped
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 4 1/2 cups or 4
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE
EXCHANGE + 1/2 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 OBrion and her Meal-Master
Source from luhu.jp
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 4 1/2 cups or 4
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE
EXCHANGE + 1/2 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 OBrion and her Meal-Master
Source from luhu.jp