|Seasoned stock||4 Cup (64 tbs)|
|Millet||1 Cup (16 tbs), raw|
|Nutritional yeast||3 Tablespoon|
|Parsley||3 Tablespoon, minced|
Heat stock in top of double boiler over direct heat.
When boiling, add millet, oil and yeast.
Cover and boil for 2 minutes.
Put over bottom of double boiler, to which hot water has been added.
Cook gently for about 30 minutes or until, all liquid has been absorbed.
Garnish with parsley before serving.
Leftovers may be re- heated, added to soup, cereal or bread dough.