Instructions: Heat oil and briefly saute onion, or omit oil and dry roast millet in cooking pot. Add squash and burdock or celery and stir, then add rinsed millet and stir until it dries out somewhat and releases a nutty aroma.

Add water and salt and bring to boil over high heat. Cover, turn to low, and simmer 1/2 hour. Gently spoon millet and vegetables into serving bowl to fluff the millet without mashing the squash.

NOTES : Millet sets quickly when allowed to cool, so is ideal for making a quick, simple loaf or pie. Simply pat hot millet in lightly oiled loaf or pie pan.

Heres a recipe that presents a good starting point; you can vary the vegetables and use your favorites. I like the idea of shaping it into a loaf or pie.

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