Recipe - Vegetable Millet

1 teaspoon Sesame oil
One half md Onion; in 1/2" cubes
1 cup Butternut squash; in 1/2"
cubes, or buttercup squash
One fourth cup Burdock roots; in 1/4" 1/2
moons or One half cup cubed
celery
1 cup Millet
2 One half cup Water
One fourth teaspoon Sea salt

Heat oil and briefly saute onion, or omit oil and dry roast millet in
cooking pot. Add squash and burdock or celery and stir, then add rinsed
millet and stir until it dries out somewhat and releases a nutty aroma. Add
water and salt and bring to boil over high heat. Cover, turn to low, and
simmer One half hour. Gently spoon millet and vegetables into serving bowl to
fluff the millet without mashing the squash.

NOTES : Millet sets quickly when allowed to cool, so is ideal for making a
quick, simple loaf or pie. Simply pat hot millet in lightly oiled loaf or
pie pan.

Per serving: 181 Calories; 2g Fat (12% calories from fat); 5g Protein; 35g
Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 2 Starch/Bread;
One half Vegetable; One half Fat _____

Recipe by: American Macribiotic Cusine, Meredith McCarty 1996

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Sep 6,
1999, converted by MM_Buster v2.0l.