2 C. millet
1/8 tsp. curry powder, optional
4 C. fat-free chicken broth
1/4 C. sun-dried tomatoes (not packed in oil)
1/2 C. boiling water
1/2 C. shredded zucchini
1/2 C. shredded yellow squash
1/4 C. minced red bell pepper
1/4 C. chopped green onions

Toast millet in Dutch oven over medium heat, stirring, until fragrant and nutty. Stir in curry powder, if desired. Remove from heat and cool 5 minutes. Add chicken broth; bring to boil, reduce heat and simmer, covered, until tender and liquid is absorbed, 25 minutes. Meanwhile, soak dried tomatoes in boiling water 15 minutes. Drain and chop, reserving liquid. Combine tomatoes, reserved liquid, zucchini, yellow squash, bell pepper, and green onions in small skillet; cook over medium heat until most of the liquid is evaporated. Add to cooked millet and toss to combine. Fluff with a fork.

Yield: 9 servings
Serving Size: 1 C.
Calories: 195
Fat: 3g
Fiber: 3.5g