3 c Millet — uncooked
1 tb Corn oil
2 md Onions — thinly sliced
3 Celery stalks — thinly sliced
1 c Chickpeas — cooked
5 c — water
1 t Salt
2 c Broccoli — chopped
Watercress or parsley — minced -for garnish
Rinse and drain millet. Dry roast millet i a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance. Remove from heat. Heat oil in a large saucepan over medium heat and saute onions for 2 minutes. Ad celery and saute for 5 miknutes stirring often. Add chickpeas, water and salt. Bring to a boil. Stir in millet and return to a boil. Reduce heat, cover and simmer for 20 minutes. Add broccoli and continue to cook for 5 minutes. While mixture is hot, press firmly into a 9″ cake pan. Sprinkle with garnish, cut into squares and serve. Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg chol; 156 mg calcium From DEEANNE’s recipe files