Ingredients

1 C. millet, rinsed well
2 C. chicken broth
1/8 tsp. salt
2 tsp. sesame oil
1 C. celery stalk, diced
4 green onions, chopped
8-oz. can water chestnuts, drained and sliced
1 Tbsp. low sodium soy sauce
pepper, to taste
1 Tbsp. silvered almonds

Cooking Instructions

In a medium-sized nonstick skillet, 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 nonstick 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)