Steamed Millet

Mix in a saucepan the water, milk, and butter (the pan cannot be made of aluminum, but rather stainless steel, enamel or glass)

Bring to a boil over high heat

Add the millet and cover partially with a lid

Cook for 5-8 minutes, or until the millet is tender (test by inserting a fork)

Drain and reserve the milk mixture

Serve hot

Serves 8 portions

248 calories per serving

Note: Take advantage of the leftover milk from cooking to make a soup

Combine 3 large cooked carrots, cut into rounds, and 2 cubes of chicken broth

Blend everything in a blender and then heat it up to serve.