Millet Stew

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Millet Stew

From The McDougall Cookbook - Volume 1

1 cup millet

4 cups water

2 onions, cut in wedges

2 potatoes, cut in large chunks

2 carrots, cut in large slices

1 cup celery, cut in large slices

1/2 pound mushrooms, chopped

2 bay leaves

1/2 teaspoon basil

1/2 teaspoon thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent

burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at

low.

 

 

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