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Cauliflower Marranca		
5 servings
1 	cup raw millet 	
1 1/2 	cups water 	
2 	tablespoons margarine, separated - I omitted this 	
2 	cups chopped onions 	
1 	pound sliced mushroom 	
	fresh ground black pepper 	
1 	teaspoon salt 	
1 	teaspoon basil 	
1 	head cauliflower, large, in flowerets 	
3 	cloves minced garlic 	
2 	tablespoons fresh lemon juice 	
1 1/2 	cups shredded lowfat monterey jack and lowfat cheddar cheese - I
omitted this	
	paprika, to taste 	
Precook Millet. Bring water to a boil by itself first. Then add 1 Tablespoon
margarine and sprinkle in the millet. Stir briefly, and partially cover.
Turn heat to low. 

Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway
through cooking and again at the end. This time, it is desirable that the
trapped steam escape, otherwise it will keep cooking the millet even after
it is removed from the direct heat. So fluff it with a fork, A LOT, after it
is cooked, and leave it uncovered. This is the best deterrent to mushiness.
Add salt after it is cooked 

Preheat oven to 350° and spray cooking oil into a 9X13-inch pan. 

Sauté mushrooms & onion in margarine in a large pot for 5 minutes. Add
garlic, basil, salt, pepper and cauliflower to pan and cook 10 minutes.
Remove from heat and add all other ingredients. Mix well and pour into
prepared pan. Dust with Paprika. 

Bake 1/2 hour at 350. 

Nutrition Facts
Amount Per Serving: Calories 365 - Calories from Fat 121
Percent Total Calories From: Fat 33%, Protein 21%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g,
Cholesterol 18mg, Sodium 681mg, Total Carbohydrate 42g, Dietary Fiber 2g,
Sugars 0g, Protein 19g, Vitamin A 314 units, Vitamin C 13 units, Calcium 0
units, Iron 3 units 
	Top of Form 1
	Bottom of Form 1
In my search for millet recipes I was referred to www.barricks.com where I
found several good recipes under vegetarian main dishes. Check it out when
time permits ! I omitted the b*tter and ch**se in this recipe and it was
still fantastic, flavorful and filling. Thanks to all who have contributed
to introducing me to ( and liking ) millet.

Lynne Ross

~~ Today's mighty oak is just yesterday's
nut that held it's ground. ~~