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millet recipes

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  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
 stalk celery, diced
 carrot chopped fine or minced
water
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
grains.

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

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