|Whole hulled millet||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Onions||2 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Tomato puree||2 Cup (32 tbs)|
|Wheat germ||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Chopped fresh basil||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Celery seeds||1⁄2 Teaspoon|
1. Put the millet, water, and salt to taste in a saucepan. Bring to a boil, cover, and simmer until tender, about 30 minutes.
2. Preheat the oven to 350 degrees.
3. Add the remaining ingredients to the cooked millet and turn into an oiled 9- by 5- by 3-inch loaf pan or casserole. Bake for 1 hour, or until set.