Instructions: Millet doubles in bulk: 2 cups millet cooked in 4 cups water, cook as you would rice.

Step

1. In a medium size bowl, mix together the egg, Tabasco sauce, honey and salt. Toss the sliced okra in the egg mixture; remove and then coat the okra with the cornmeal. Place okra onto a sheet pan that has been lightly sprayed with vegetable oil. Bake in a preheated 400 degree oven for 5-7 minutes. Start the millet mixture while okra is baking.

Step

2. In a large bowl combine the cooked millet, corn, red pepper and cactus. Toss with the sour cream, coriander dressing (see Step 3). Stir well. Place onto plates and garnish with the roasted okra.

Step

3. To make the sour cream coriander dressing, blend all ingredients in a blender until smooth.

Author Estimated

This recipe is 10% fat.

at UCSF"

NOTES : Cactus paddle is optional. Other possibilities: summer squash, especially chayote or seeded cucumber.

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