David Hatfield

Mushroom Millet Casserole for cooling

Ingredients

4. cups cooked millet
Sauce: 1/2 cup whole wheat flour
½ onion finely chopped
1/4 lb of mushrooms
1 teaspoon oil (optional)
I 1/2 – 2 cups of water
2-3 tablespoons soy sauce
Parsley

Directions
Preheat oven to 350 F
Place millet in an oiled casserole dish
Sautee onions/mushrooms until soft
Add flour and coat vegetables well
Add water. Stirring constantly to keep from clumping
Bring almost to a boil
Reduce heat and simmer for 5-7 minutes
Add soy sauce, cover and simmer for 10 minutes
Poke holes in the millet so that the sauce can be absorbed
Pour sauce over the millet and bake for 20 minutes
Serve hot or cold

Millet: Qualities:”Queen of the Grains” sweet, slightly salty, cool SP/ST/KD
Cooling and strengthens Kidneys. Builds fluids.
Good for fighting against bacterial growth, Millet is one of the best grains for anti-fungal purposes. Can be used for diarrhea.
Cautions: Not recommended for cases of weak digestion

Mushroom regular: cooling food that reduces heat signs. (Sweet cool SP/ST)