Instructions: 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

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