1 C Millet
2 C water
1 tsp salt
Soak Millet overnight in water. Bring to a boil, add salt and cook covered for 20 minutes in the top of a double boiler.
Mixture will be thick. Serve with honey.
2 cups of lentils (brown, not red)
5 cups of water
1 bay leaf
1 tsp. salt
Bring all ingredients to a boil and simmer 30 minutes.
Remove bay leaf.
2 cups Bulgur Wheat
2 cups chicken broth or water
2 tsp oil
Saute bulgur in oil until the grains are slightly browned. Reduce heat and add liquid slowly.
Cover and simmer for 15 minutes, or until the grain has absorbed all of the liquid.
2 cups Barley
1 cup chopped spring onion or leeks
1/2 cup of oil
4 cups of chicken stock
salt and pepper
Saute spring onions and barley in oil. Put into 2 QT casserole with stock and seasonings and cover.
Bake at 350 degrees for 45 minutes, or until barley is tender and liquid is absorbed.
1/4 C melted
1 C flour
1/2 C brown sugar
1 teaspoon shredded orange peel
1/2 C orange juice
2 Tablespoon baking powder
1/2 C chopped almonds
1/2 C chopped dates
In a mixing bowl beat butter with sugar. Add about half of the flour, orange peel, half the orange juice, egg and the baking powder. Beat until thoroughly combined. Beat in the remaining flour and orange juice, stir in the nuts and dates. Pour batter in a greased cake pan. Bake in 350* for about 25 minutes or until a toothpick inserted at the center comes out clean.