Millet & Vegetable Gratine

Water saute all vegetables in 2tbs water for 5 minutes.
(start w/ the hardest to cook veggies, waiting 'till the end for the tomatoes) Stir in the olive oil, sea salt and cooked millet.
Cook 5 minutes to heat through, cover w/ the shredded cheese and broil until golden.

Naturally you can subsitute any vegetable for one of your choosing. If desired, low-fat turkey saussage may be added, as well as chopped spinach.

As a Breakfast Cereal:
Cook plain millet, add honey or maple syrop, sliced fruit and a few nuts of your choosing.

This all applies to the other grains as well; •Rice  •Bulger  •Barley  or even •Couscous (not a grain but it works well here)

Tops !
2 cups cooked millet
1/2 cup chopped celery
1/3 cup finely cut carrots (uncooked)
chopped garlic to taste
1 cup fresh chopped tomato
1/2 cup green peas
1/2 cup chopped zucchini
1/2 cup chopped green onion w/stems
2 tbs 1st cold pressed olive oil
1/2 ts sea salt
3/4 cup shredded low-fat cheese

Millet, the Best
Millet is a truly wonderful and complete food. It can rightfully be called the king of all cereals, possibly only sharing this distinction with buckwheat. It is very easily digested, and never causes gas or fermentation in the stomach as other starchy cereals sometimes do. Famed nutritionist Harvey Kellogg said that millet is the only cereal that can sustain or support human life when used as the sole item in the diet. Besides complete proteins, millet is rich in vitamins, minerals and important trace elements such as molybdenum and lethicin.

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