Recipe - Cauliflower Marranca

1 cup Raw millet
1 One half cup Water
2 tablespoon Margarine; separated I
omitted this
2 cup Chopped onions
1 pound Sliced mushroom
Fresh ground black pepper
1 teaspoon Salt
1 teaspoon Basil
1 Head cauliflower; large, in
flowerets
3 Cloves minced garlic
2 tablespoon Fresh lemon juice
1 One half cup Shredded lowfat monterey
jack and lowfat cheddar
cheese I omitted this
Paprika; to taste

Precook Millet. Bring water to a boil by itself first. Then add 1
Tablespoon margarine and sprinkle in the millet. Stir briefly, and
partially cover. Turn heat to low.

Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway
through cooking and again at the end. This time, it is desirable that the
trapped steam escape, otherwise it will keep cooking the millet even after
it is removed from the direct heat. So fluff it with a fork, A LOT, after
it is cooked, and leave it uncovered. This is the best deterrent to
mushiness. Add salt after it is cooked

Preheat oven to 350ø and spray cooking oil into a 9X13inch pan.

Saut‚ mushrooms & onion in margarine in a large pot for 5 minutes. Add
garlic, basil, salt, pepper and cauliflower to pan and cook 10 minutes.
Remove from heat and add all other ingredients. Mix well and pour into
prepared pan. Dust with Paprika.

Bake One half hour at 350.

Nutrition Facts Amount Per Serving: Calories 365 Calories from Fat 121
Percent Total Calories From: Fat 33%, Protein 21%, Carbohydrate 46% Totals
and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g,
Cholesterol 18mg, Sodium 681mg, Total Carbohydrate 42g, Dietary Fiber 2g,
Sugars 0g, Protein 19g, Vitamin A 314 units, Vitamin C 13 units, Calcium 0
units, Iron 3 units

Posted to fatfree digest by "Ross, Lynne" Lynne.Ross@Den.Galileo.com on
Nov 18, 1998, converted by MM_Buster v2.0l.