Millet Casserole

Yields:	4-6 servings
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3	cups	millet	uncooked
1	tablespoon	corn oil
2	medium	onions	thinly
3	each	celery stalks	thinly
1	cup	chickpeas (garbanzo beans)	cooked
5	cups	water
1	teaspoon	salt
2	cups	broccoli florets	chopped
1	x	watercress	or parsley, minced, for garnish

Rinse and drain millet.

Dry roast millet i a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance.

Remove from heat.

Heat oil in a large saucepan over medium heat and sauté onions for 2 minutes.

Ad celery and sauté for 5 miknutes stirring often.

Add chickpeas, water and salt.

Bring to a boil.

Stir in millet and return to a boil.

Reduce heat, cover and simmer for 20 minutes.

Add broccoli and continue to cook for 5 minutes.

While mixture is hot, press firmly into a 9andquot; cake pan.

Sprinkle with garnish, cut into squares and serve.

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This is the best chicken I have made so far,even the kids love it!