Millet Stew

A hearty vegetarian stew made with a surprisingly healthy grain. A side salad would be perfect with a bowl of this on a chilly fall evening.

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Millet Stew
by The McDougall Health-Supporting Cookbook: Volume One
Yield: 6 servings

1 C. millet
4 C. water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 C. celery - cut in large slices
1/2 lb. mushrooms - chopped
2 bay leaves
1/2 tsp. basil
1/2 tsp. thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to a crockpot and cook 4 hours on high or 8 hours on low.

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