Cauliflower marranca

5 Servings

Ingredients

Quantity Ingredient
1 cup Raw millet
1½ cup Water
2 tablespoons Margarine; separated - I omitted this
2 cups Chopped onions
1 pounds Sliced mushroom
Fresh ground black pepper
1 teaspoon Salt
1 teaspoon Basil
1 Head cauliflower; large, in flowerets
3 Cloves minced garlic
2 tablespoons Fresh lemon juice
1½ cup Shredded lowfat monterey jack and lowfat cheddar cheese - I omitted this
Paprika; to taste

Directions

Precook Millet. Bring water to a boil by itself first. Then add 1 Tablespoon margarine and sprinkle in the millet. Stir briefly, and partially cover. Turn heat to low.

Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway through cooking and again at the end. This time, it is desirable that the trapped steam escape, otherwise it will keep cooking the millet even after it is removed from the direct heat. So fluff it with a fork, A LOT, after it is cooked, and leave it uncovered. This is the best deterrent to mushiness. Add salt after it is cooked Preheat oven to 350ø and spray cooking oil into a 9X13-inch pan.

Saut‚ mushrooms & onion in margarine in a large pot for 5 minutes. Add garlic, basil, salt, pepper and cauliflower to pan and cook 10 minutes.

Remove from heat and add all other ingredients. Mix well and pour into prepared pan. Dust with Paprika.

Bake ½ hour at 350.

Nutrition Facts Amount Per Serving: Calories 365 - Calories from Fat 121 Percent Total Calories From: Fat 33%, Protein 21%, Carbohydrate 46% Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 18mg, Sodium 681mg, Total Carbohydrate 42g, Dietary Fiber 2g, Sugars 0g, Protein 19g, Vitamin A 314 units, Vitamin C 13 units, Calcium 0 units, Iron 3 units

Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Nov 18, 1998, converted by MM_Buster v2.0l.

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