3 c Millet; uncooked
1 tb Corn oil
2 md Onions; thinly sliced
3 Celery stalks; thinly sliced
1 c Chickpeas; cooked
5 c ;water
1 ts Salt
2 c Broccoli; chopped
Watercress or parsley;minced for garnish

Rinse and drain millet.

Dry roast millet i a heavy skillet for 6 minutes, stirring constantly, until the millet gives off a nut-like fragrance. Remove from heat.

Heat oil in a large saucepan over medium heat and saute onions for 2 minutes.

Ad celery and saute for 5 miknutes stirring often.

Add chickpeas, water and salt. Bring to a boil.

Stir in millet and return to a boil. Reduce heat, cover and simmer for 20 minutes.

Add broccoli and continue to cook for 5 minutes.

While mixture is hot, press firmly into a 9" cake pan.

Sprinkle with garnish, cut into squares and serve.