Recipes

Barrington Software Incorporated

Method

1. Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high

heat. Add millet, and sauté until golden brown, 2 to 3 minutes, stirring frequently. Add

another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat

to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with

foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and

parsley.

2. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli

to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water

bath to cool. Drain, and set aside.

3. Heat oven to 350°. Melt 1 tablespoon butter in a large saucepan over

medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage;

cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes.

Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom

of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat

to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with

salt and pepper.

4. Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot

millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes,

until golden brown and crisp. Serve with raita.

HACCP Instructions

6/11/2003 5:04:34 PM

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Curry Chickpea Potpie