Millet Stew

• 1 cup millet
• 4 cups water
• 2 each onions wedged
• 2 each potatoes chunked
• 2 each carrots chunked
• 1 cup celery chunked
• 1/2 pound mushrooms chopped
• 2 each bay leaves
• 1/2 teaspoon basil
• 1/2 teaspoon thyme

1. Toast millet in a dry skillet for about 5 minutes.
2. Stir constantly to avoid burning.
3. Add all ingredients to a slow cooker and cook for 4 hours on high or 8 hours on low.

millet, water, onions, potatoes, carrots chunked, celery chunked, mushrooms, bay leaves, basil, thyme

Taken from recipeland.com/recipe/v/millet-stew-2594 (may not work)