Millet Casserole

1. 1

   Rinse and drain millet.

2. 2

   Dry roast millet in a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance.

3. 3

   Remove from heat.

4. 4

   Heat oil in a large saucepan over medium heat and saute onions for 2 minutes.

5. 5

   Add celery and saute for 5 minutes, stirring often.

6. 6

   Add chickpeas, water and salt.

7. 7

   Bring to a boil.

8. 8

   Stir in millet and return to a boil.

9. 9

   Reduce heat, cover and simmer for 20 minutes.

10. 10

    Then add broccoli and continue to cook for 5 minutes.

11. 11

    While mixture is hot, press firmly into a 9 inch cake pan; or serve as is.

12. 12

    Sprinkle with garnish, cut into squares and serve.

13. 13

    Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates, 4 G fat, 0 mg cholesterol, 57 mg calcium.

* Per serving · 4 servings · Values may vary.

No additional tips available.