3 cups diced carrots 4 1/2 ounces millet, uncooked 1/2 cup orange juice 1 cup chopped fresh parsley 4 1/2 ounces prunes, chopped, pitted 1 tablespoon dry sherry
In medium saucepan, combine carrots, 1 1/2 cups water, the millet and juice; bring to a boil. Reduce heat to low; simmer, covered, 20 minutes. Remove from heat; stir in parsley, prunes and sherry.
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