Recipe - Golden Millet Porridge

1 One half cup Millet, uncooked
1 cup Diced sweet vegetables *
5 cup Water
One fourth teaspoon Sea salt

* Sweet vegetables may be any combination of onions, carrots, butternut
squash, yams or parsnips.

DIRECTIONS ========== Place all ingredients in a large saucepan and bring
to a boil.

Cover, reduce heat and simmer mixture until water is absorbed and millet
and vegetables are tender, about 25 minutes.

Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol,
21 mg calcium

HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted
sesame or sunflower seeds.

For a nuttier taste, dry roast millet until golden before boiling.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for
you by Karen Mintzias

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