Title: Golden Millet Porridge
Categories: Breakfast Grain Vegetarian Ethnic Pickarski
Yield: 4 Servings

1 1/2	c	Millet, uncooked
1	c	Diced sweet vegetables *
5	c	Water
1/4	ts	Sea salt

* Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips.

DIRECTIONS ========== Place all ingredients in a large saucepan and bring to a boil.

Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes.

Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol, 21 mg calcium

HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted sesame or sunflower seeds.

For a nuttier taste, dry roast millet until golden before boiling.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

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