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Suggest a better descriptionRinse and drain millet. Bring water and salt to a boil. Stir in millet and return to a boil. Lower heat, cover and simmer for 25 minutes or until water is absorbed, stirring occasionally. Press millet firmly into a 9" by 5" x 3" bread pan. Let cool and cut into 1/2" wide slices. Set aside. Steam carrots until soft, reserving cooking water. Puree carrots and tofu, adding enough cooking water to make a smooth sauce. Blend tahini, miso and umeboshi vinegar into puree. Heat through, stirring constantly. Remove fro heat and set aside. Cut 1 wide strips of nori long enough to wrap around a millet cake. Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side. Wrap each millet cake with a strip of nori. Top with carrot sauce and serve. Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg chol; 156 mg calcium From DEEANNEs recipe files
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 66 | ||
Calories from Fat: 23 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 94.4mg | 3 % | |
Potassium 317.9mg | 8 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 6.4g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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