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  Mellow millet
 
Yield: 4 sweet ones
 
1 c Millet; rinsed 8 oz (1 can) water chestnuts;      2 c Chicken broth; -drained and sliced
1/8 ts Salt; 1 tb Low-sodium soy sauce;      2 ts Seame oil; Pepper to taste;
1 Celery stalk; diced 1 tb Silvered almonds;      4 Green onions; chopped
 In a medium-size non-stick toast millet. Add broth and bring to boil. Reduce heat and simmer until liquid is absorbed about 25 minutes. Remove from heat and let absorbed about 25 minutes. In a large non-stick skillet heat sesame oil. Add celery and green onions; cook 3 minutes until just tender. Add water chestnuts and soy sauce; heat through. Stir in millet. Season with pepper. Garnish with almonds. Makes 4 1/2 cups or 4 servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 127; CHO: 0mg; CAR: 22g; PRO: 3g; SOD: 217; FAT: 3g; Source: Light & Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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