It's Millet Time! (Switch Your Whole Grains Up a Notch)

Millet is the leading staple in India and commonly eaten in many countries. It grows well in dry, warm climates. In the United States, millet is most familiar as birdseed, but it's a shame
to "leave it to the birds".

Millet is a high magnesium grain. It is a great substitute for rice.

To cook mix 2 1/2 parts water to 1 part grain. Cook 25 minutes on stove top. 1 cup dry grain yields 4 cups cooked.

Zesty Seafood Parcels

Up the flavor meter a notch by baking eeafood meals in banana leaves. The leaves of the banana plant, found in Asian stores, impart a tea like flavor to the contents.

Fresh herbs, onion, garlic and lemon also impart flavor. Rather than a specific recipe, choose ingredients by checking the home refrigerator or pantry, using those on hand.

To assemble, layer ingredients on top of the banana leaf:  Cooked grain, fresh herbs, vegetables, raw rish portion and lemon juice. Fold ;up packet. Bake 20 minutes at 375F. Do not eat leaf!

Millet Medley

5 (1/4 cup) servings

Combine millet, water, sugar, vanilla, cardamom and salt. Cook until millet is tender (25 minutes on stove-top) or (15 minutes in counter-top pressure cooker-slow release for 10 minutes).

1/4 cup dry millet
1/2 cup water
1 1/2 teaspoon sugar
1/4 teaspoon vanilla
1/4 teaspoon cardamom
1/8 teaspoon salt

Combine with fruit and nut mix. This can be any variety you prefer!
3 tablespoon crushed pineapple, drained
3 tablespoon mango, diced
3 tablespoon dried fruit and nut mix
(This one has apricots, pistachios and walnuts-I chopped in food processor).

Serve hot or cold.