2 tablespoons Fleischmann's margarine
1/2 lemon, juiced
1/2 head cauliflower, large, cut in flowerettes
2 cloves minced garlic
dried basil, to taste
1 1/2 cups millet, cooked, buttered (or brown rice)
1 1/2 cups lowfat cheddar cheese, grated, mixed with Monterey Jack
1/2 large, chopped onion
Saute mushrooms and onion in margerine & lemon juice. Remove with
a slotted spoon (sans juice) to a large mixing bowl.
Add garlic, basil, salt and pepper to pan and saute cauliflower.
Remove to the large mixing bowl along with all other ingredients.
Mix well and pour into casserole dish. Dust with Paprika.
Bake, covered, 1/2 hour at 350.
1 cup millet
1 1/2 cups water
1 tablespoon Fleischmann's margarine
Bring water to a boil by itself first. Then add margarine and
sprinkle in the millet.Stir briefly, and partially cover. Turn heat
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 desireable
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