Categories: Breakfast, Vegetarian, Ethnic 
      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