Millet and Potato
Yield: 4 Servings  VG, VN, WF, GF, DF, EF, SoF

2 tb Vegetable oil 1/2 ts Mustard seeds 1 1/2 c Cooked millet 1 md Potato, well scrubbed

1 ts Chopped fresh ginger-- or 1/8 ts dry -- ginger Salt to taste 1/2 ts Curry powder

Heat oil in medium frying pan and add mustard seeds. When the mustard seeds pop, add them to millet. Wash and dice potato and add to millet. Add ginger, salt and curry powder. Serves 4.

Winter 2001-2002 Millet Fact Sheet Recipes
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Last modified: April 09, 2002