• 1/2 cup hulled millet
• 1-3/4 cups chicken stock or water
• 3 Tbs. unsalted butter
• 1/2 cup grated Parmesan cheese

Place millet in a heavy nonstick skillet over medium heat. Toast millet about 5 minutes until browned. Spray rice cooker pan with nonstick cooking spray. Add stock, millet, 1 Tbs. butter and salt and pepper to taste. Cover and cook about 40 minutes, or until rice cooker shuts off. Allow to stand, covered, 10 minutes more. Stir in remaining butter and Parmesan before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 210, fat 12.7g, 52% calories from fat, cholesterol 31mg, protein 8.5g, carbohydrates 17.8g, fiber 1.5g, sugar 0.6g, sodium 510mg, diet points 5.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.9, Lean meat: 0.9, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

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