Rice Cooker Parmesan Millet (Prep: 10 min, Cook: 50 min.)
- 1/2 cup hulled millet
- 1-3/4 cups chicken stock or water
- 3 Tbs. unsalted butter
- 1/2 cup grated Parmesan cheese
Place millet in a heavy nonstick skillet over medium heat. Toast millet about 5 minutes until browned. Spray rice cooker pan with nonstick cooking spray. Add stock, millet, 1 Tbs. butter and salt and pepper to taste. Cover and cook about 40 minutes, or until rice cooker shuts off. Allow to stand , covered, 10 minutes more. Stir in remaining butter and Parmesan before serving.
This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.
Per serving: calories 186, fat 13.3g, 64% calories from fat, cholesterol 33mg, protein 8.5g, carbohydrates 8.0g, fiber 0.3g, sodium 573mg.
Per Serving Nutritional Information |
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Nutrients |
Vitamins |
% RDA |
Minerals |
% RDA |
|||
Calories |
186 |
Vitamin A |
102 IU |
2% |
Potassium |
126mg |
4% |
Fat |
13.3g |
Thiamin (B1) |
0.04mg |
3% |
Calcium |
180mg |
18% |
Calories from Fat |
64.5% |
Riboflavin (B2) |
0.11mg |
6% |
Phosphorus |
165mg |
17% |
Cholesterol |
33mg |
Niacin (B3) |
1.9mg |
10% |
Magnesium |
21mg |
5% |
Protein |
8.5g |
Vitamin B6 |
0.06mg |
3% |
Iron |
0.5mg |
3% |
Carbohydrates |
8.0g |
Vitamin B12 |
0.28mcg |
14% |
Zinc |
0.8mg |
5% |
Fiber |
0.3g |
Vitamin C |
0.0mg |
0% |
Selenium |
1.3mcg |
2% |
Sodium |
573mg |
Vitamin E |
0.3 IU |
1% |
Copper |
0.11mg |
6% |
The color green indicates that the recipes provide a beneficial source of a nutrient, as defined by the US RDA, prorated for a 2000 calorie diet. |
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Source: http://www.mealsforyou.com/cgi-bin/webfilter?rc0008
