Use millet anywhere you want a mild-flavored grain accompaniment to something
spicy, or for a light breakfast cereal (my comment:good mixed with oatmeal)
Prepare millet soon before you want to eat it, as it tends to solidify as it
cools. 1 cup millet to 3 cups water cook for 45 min. hyields 3 ½ cups.
(info. from Laurel's Kitchen cookbook)
You can keep it in refrig a few days, I think it's fine reheated.
Stuffed acorn squash
1 acorn squash washed, halved, seeds removed
1 cup cooked millet
1 small onion idced
½ stalk celery, diced
¼ carrot chopped fine or minced
tamari or sea salt
Mix millet & vegies thoroughly. Add just enough water to moisten along with
a little tamari & sea salt. (I guess here you could substitute some spice of
your liking and omit the tamari & sea salt) Place the millet & vegies
mixture into each hollow of the sauash. Fill to the top. Place squash in a
baking dish & cover with lid or aluminum foil.
Bake 375-400 for 35-40 minutes. Remove cover & bake another 10 min to brown.
Slice to servce. Any squash can be used in this way with a variety of
This recipe is from my file from the early 1980's my pre microwave days. The
request jiggled my memory. It was from a microbiotic class & I credit
Melanie Sachs. This should be much easier in a microwave and quicker too.
It is a tasty recipe.
My recipe also states you can toast the millet (carefully) and then add to
salt and boiling water to cook. I know I didn't do that.
As always, enjoying the sharing - Barbara Hatfield