Recipe - Millet Bread

4 cup Millet
6 cup Water
1 One half teaspoon Salt
4 cup Diced turnips

Wash millet and drain with a fine mesh strainer until water comes clean.
Place millet in a heavy pot and add cooking water. Let soak 48 hours or
overnight before cooking.

Add salt and minced turnips. Bring to a boil, place heat deflector under the
pot, then simmer over low flame for 4550 minutes. For a creamier texture,
allow millet to sit in the pot 10 minutes before uncovering. Mash with a
potato masher; if necessary, add a cup of water while mashing to make a
mashed potato consistency. Transfer to a serving bowl and cover. Serve with
an ice cream scoop and top with gravy.

Total calories per serving: 207 Fat: 2 grams

From the Vegetarian Journal Nov/Dec 1992,page 7 From: Susan Grabowski

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