Cashew Millet Casserole
|Water||2 Cup (32 tbs)|
|Millet meal||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Unsalted cashew nuts||1 Cup (16 tbs) (Raw)|
|Eggs||3 , beaten|
|Wheat germ||2⁄3 Cup (10.67 tbs)|
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Pimiento||1⁄4 Cup (4 tbs), chopped|
|Water||1⁄2 Cup (8 tbs)|
|Ground mace||1⁄8 Teaspoon|
|Ground marjoram||1⁄8 Teaspoon|
Preheat oven to 325°F.
Prepare millet meal: In top of double boiler bring two cups of water to a boil; add salt and millet meal to rapidly boiling water very slowly, stirring constantly with wire whisk to avoid lumping.
Place over hot water and continue to cook 15 to 20 minutes, or until millet has absorbed all water.
Remove from heat and cool slightly.
Heat oil in skillet and saute onion.
Combine cooked millet and ground cashew nuts in mixing bowl.
Add slightly beaten eggs, wheat germ, skim milk powder, sauteed onion, chopped parsley, and pimiento.
Add 1/2 cup water, blending together thoroughly.
Stir in herbs.
Adjust seasoning according to taste.
Turn mixture into an oiled 1 1/2 quart casserole and bake in preheated oven, uncovered, for 45 minutes or until tested to firmness and lightly browned.