0: * Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips
1: DIRECTIONS ========== Place all ingredients in a large saucepan and bring to a boil
2: Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes
3: 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
4: For a nuttier taste, dry roast millet until golden before boiling
5: * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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