Vegetarian Casserole

Ingredients: Method: 2 cloves garlic, crushed 1 cup Sunsol Organic Hulled Millet 2 onions, sliced 1 cup carrot juice 2 bay leaves 2 cups mushrooms, sliced 1 tbsp tomato paste 3 1/2 cups vegetable stock 1/2 tbsp herbal seasoning 2 cups sliced carrots Using a large casserole dish with a tight fitting lid, place all ingredients. Bake in a moderate oven for approx. 2 hours or until all the liquid is absorbed. Remove the bay leaves before serving. Serve with a variety of green vegetables. Serves 4 - 6

Hulled Millet Porridge

Ingredients: Method: 1 cup Sunsol Organic Hulled Millet 3 cups hot water   In a large saucepan bring the water and millet to the boil. Reduce heat and simmer for 10 minutes. Turn off heat and leave until millet has absorbed all the water and is soft and fluffy. Serve with fresh or dried fruit. Serves 4

Coconut Pudding

Ingredients: Method: 3 cups nut or soy milk 1 cup Sunsol Organic Hulled Millet 1 tbsp honey 1/4 cup coconut 1/2 cup coconut milk 1/2 cup currants (or chopped fresh dates) 1/2 cup chopped nuts In a large pan cook the millet and nut or soy milk until boiling. Simmer for 10-15 minutes, then turn off heat and let stand until all liquid is absorbed by the millet. Stir in the remaining ingredients. Serve either hot or cold with fresh fruit. Serves 4 - 6

Oriental Pilaf

Ingredients: Method: 1 cup long grain rice 3/4 cup Sunsol Organic Hulled Millet 15g butter or margarine 1 cup cooked green peas 1 medium onion, chopped 1 1/2 cups water 3/4 cup walnut pieces 1/2 large vegetable stock cube, crumbled   Melt butter or margarine in saucepan, add onion and stir over medium heat until onion is soft. Add millet and rice. Stir the grains until they are coated with the butter/margarine. Add water and stock cube and boil. Once boiling cover tightly and reduce heat. Cook on very low heat for 12 minutes. Remove from heat and add peas, cover and let stand for a further 15 minutes. Stir gently with a fork before adding nuts. Serves 4