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Title: Corn Millet Porridge^
Categories: Vegetarian
Yield: 1 Servings
| 1/2 | c | Millet |
| 1/2 | c | Cornmeal |
| 3 1/2 | c | Boiling water |
| 1/2 | c | Cool water |
| 1 | ts | Salt |
| 1/2 | c | Coconut |
| 1/2 | c | Chopped dates |
Mix cornmeal into cool water, then add, with millet and salt, to boiling water. Stir for a few minutes as cornmeal thickens. Cover and let lightly boil for 2 hours. Remove from heat. Stir in coconut and dates. Let sit, covered, 15 minutes. Stir again and Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.
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