Clean and healthy millet casserole.
chickpeas (garbanzo beans)
Rinse and drain millet.
Dry roast millet in a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance.
Remove from heat.
Heat oil in a large saucepan over medium heat and sauté onions for 2 minutes.
Add celery and sauté for 5 minutes, stirring often. Add chickpeas, water and salt.
Bring to a boil.
Stir in millet and return to a boil.
Reduce heat, cover and simmer for 20 minutes.
Then add broccoli and continue to cook for 5 minutes.
While mixture is hot, press firmly into a 9 inch cake pan; or serve as is.
Sprinkle with garnish, cut into squares and serve.
Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates, 4 G fat, 0 mg cholesterol, 57 mg calcium.