How to make it

  • The flavor of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected.
  • Saute celery and onion. Put millet into blender and blend to the consistency of meal. Combine celery, onion and millet in a large bowl.
  • Bring 1 cup of water and the 2 cups of milk, to near boiling.
  • Mix the flour with the remaining 1/4 cup water and stir until smooth.
  • Add this to the hot milk, stirring continuously to prevent lumping.
  • Add the seasoning to the sauce.
  • Mix well and pour over dry ingredients.
  • Stir thoroughly and add sliced olives.
  • Pour into casserole and bake at 350F for 1 1/2 hours.
  • Stir frequently while cooking to prevent millet from staying on the bottom of the casserole and becoming too thick.
  • If mixture is not as thick as desired, add enough bread crumbs to make desired consistency. Bake a few minutes longer and serve.

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