Title: Mellow Millet
Categories: Diabetic Nut Vegetable Side
Yield: 4 Sweet ones
| 1 | c | Millet; rinsed |
| 2 | c | Chicken broth; |
| 1/8 | ts | Salt; |
| 2 | ts | Seame oil; |
| 1 | | Celery stalk; diced |
| 4 | | Green onions; chopped |
| 8 | oz | (1 can) water chestnuts; drained and sliced |
| 1 | tb | Low-sodium soy sauce; |
| | | Pepper to taste; |
| 1 | tb | Silvered almonds; |
In a medium-size non-stick, toast millet. Add broth and bring to boil.
Reduce heat and simmer until liquid is absorbed, about 25 minutes. Remove
from heat and let absorbed, about 25 minutes. In a large non-stick
skillet, heat sesame oil. Add celery and green onions; cook 3 minutes,
until just tender. Add water chestnuts and soy sauce; heat through. Stir
in millet. Season with pepper. Garnish with almonds. Makes 4 1/2 cups or 4
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 127; CHO: 0mg; CAR: 22g; PRO: 3g; SOD:
217; FAT: 3g; Source: Light & Easy Diabetes Cusisine by Betty Marks Brought
to you and yours via Nancy O'Brion and her Meal-Master