| 2 | minced garlic cloves | |
| 3-4 | T. olive oil (I omit this and it turns out just fine) | |
| 1 | c. uncooked millet | |
| 2 | c. chopped onions | |
| 11/2 | c. chopped celery | |
| 6 | c. canned tomatoes measured without juice | |
| 1 | tsp. basil | |
| 1 | tsp. salt (I also omit this)<>/td> | |
| 2 | tsp. onion powder | |
| 1/2 | tsp. oregano | |
| 2 | tsp. honey | |
| 1/2 | ||
| 1/2 | c. cashew pieces (optional) |
In pot, sauté garlic in olive oil (or water, broth, apple juice). Add next three ingredients and continue to sauté for 20 more minutes. Briefly blend on high 3 c. of canned tomatoes. Add to millet. Repeat procedure with rest of tomatoes. Add remaining ingredients except cashews. Stir together well. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed (about 45-60 minutes). Remove from heat.
Stir in cashews. Put into LECITHIN-OILED 8"x8" baking dish. Bake at 350 degrees for 30 minutes. Serves 8 c. or 8"x8" baking dish.
I top this with soymage sour cream and salsa and serve this with a nice green salad.