Millet Casserole

Name: Millet Casserole
Ingredients: 3 cups millet; 1 teaspoon vegetable oil; 2 medium onions thinly sliced; 3 each celery thinly sliced; 1 cup chickpeas (garbanzo beans) cooked; 5 cups water; 1 teaspoon sea salt; 2 cups broccoli florets chopped

8 ingredients

13 steps

Ingredients

3 cups millet
1 teaspoon vegetable oil
2 medium onions thinly sliced
3 each celery thinly sliced
1 cup chickpeas (garbanzo beans) cooked
5 cups water
1 teaspoon sea salt
2 cups broccoli florets chopped

Directions

1

Rinse and drain millet.
2

Dry roast millet in a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance.
3

Remove from heat.
4

Heat oil in a large saucepan over medium heat and saute onions for 2 minutes.
5

Add celery and saute for 5 minutes, stirring often.
6

Add chickpeas, water and salt.
7

Bring to a boil.
8

Stir in millet and return to a boil.
9

Reduce heat, cover and simmer for 20 minutes.
10

Then add broccoli and continue to cook for 5 minutes.
11

While mixture is hot, press firmly into a 9 inch cake pan; or serve as is.
12

Sprinkle with garnish, cut into squares and serve.
13

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