Millet and vegetable casserole
(original recipe from “The Book of Whole Meals” by Annemarie Colbin)
3 cups millet
1 onion, chopped
1 Tablespoon oil
1 red bell pepper, chopped
3 stalks celery, chopped
5 cups water
1 teaspoon sea salt
Wash & drain millet. Place in iron skillet and dry roast, stirring constantly until millet becomes fragrant; remove from heat. Heat oil in saucepan; add onion and sauté 3 minutes. Add pepper and celery, stirring well. Add millet, water, salt, and bring to boil. Reduce heat, cover, and simmer about 40 minutes or till millet is done.
* Once again, I throw in some extra vegetables that I think might work well or that I just have in the fridge. Throw in some boiled carrots, or add leeks to the onion while it cooks and see how well it works!