Place millet in a large, heavy pot. Stirring frequently, toast over medium heat until golden. Add broth and salt and pepper to taste. Bring to a boil, cover and reduce to a simmer. Cook about 20 minutes, until the liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork; adjust seasonings. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Dave Owens Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (938g)|
|Recipe Makes: 6|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3605.2mg||124 %|
|Potassium 73.8mg||2 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 35.6g|
|Protein 4.1g||6 %|
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Calories per serving: 186
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