Millet Stewcrockpot, soups, stews, vegetarian 1 cup millet 4 cup water 2 onions, wedged 2 potatoes, chunked 2 carrots, chunked 1 cup celery, chunked 1/2 lb mushrooms, chopped 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon thyme Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Add all ingredients to a slow cooker and cook for 4 hours on high or 8 hours on low. From: Jagordon@agsm.Ucla.Edu From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 |
