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Millet Casserole

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      Title: MILLET CASSEROLE
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
 
      3 c  Millet; uncooked
      1 tb Corn oil
      2 md Onions; thinly sliced
      3    Celery stalks; thinly sliced
      1 c  Chickpeas; cooked
      5 c  ;water
      1 ts Salt
      2 c  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 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
 
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