Millet Casserole

• 3 cups millet
• 1 teaspoon vegetable oil
• 2 medium onions thinly sliced
• 3 each celery thinly sliced
• 1 cup chickpeas (garbanzo beans) cooked
• 5 cups water
• 1 teaspoon sea salt
• 2 cups broccoli florets chopped

1. Rinse and drain millet.
2. Dry roast millet in a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance.
3. Remove from heat.
4. Heat oil in a large saucepan over medium heat and saute onions for 2 minutes.
5. Add celery and saute for 5 minutes, stirring often.
6. Add chickpeas, water and salt.
7. Bring to a boil.
8. Stir in millet and return to a boil.
9. Reduce heat, cover and simmer for 20 minutes.
10. Then add broccoli and continue to cook for 5 minutes.
11. While mixture is hot, press firmly into a 9 inch cake pan; or serve as is.
12. Sprinkle with garnish, cut into squares and serve.
13. Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates, 4 G fat, 0 mg cholesterol, 57 mg calcium.

millet, vegetable oil, onions, celery, chickpeas, water, salt, broccoli florets

Taken from recipeland.com/recipe/v/millet-casserole-7081 (may not work)