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Categories:Viewed: 94 - Published at: a year ago
Ingredients
- 3 cups millet
- 1 teaspoon vegetable oil
- 2 medium onions thinly sliced
- 3 each celery thinly sliced
- 1 cup chickpeas (garbanzo beans) cooked
- 5 cups water
- 1 teaspoon sea salt
- 2 cups broccoli florets chopped
Method
- Rinse and drain millet.
- Dry roast millet in 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.
- Add celery and saute for 5 minutes, 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.
- Then add broccoli and continue to cook for 5 minutes.
- While mixture is hot, press firmly into a 9 inch cake pan; or serve as is.
- Sprinkle with garnish, cut into squares and serve.
- Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates, 4 G fat, 0 mg cholesterol, 57 mg calcium.
