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