Date: Wed, 18 Nov 1998 13:04:25 -0800
From: "Ross, Lynne" (Lynne.Ross@Den.Galileo.com)
1 cup raw millet
1 1/2 cups water
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
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 degrees and spray cooking oil into a 9X13-inch pan.
Saute 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.