Recipe - Millet Casserole

3 cup Millet; uncooked
1 tablespoon Corn oil
2 md Onions; thinly cut or sliced up
3 Celery stalks; thinly cut or sliced up
1 cup Chickpeas; cooked
5 cup ;water
1 teaspoon Salt
2 cup Broccoli; chopped
Watercress or parsley;minced
for garnish

Rinse and drain millet.

Dry roast millet i a heavy skillet for 6 minutes, stirring constantly,
until the millet gives off a nutlike 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini