1 cup millet
4 cups water
2 onions, cut in wedges
2 potatoes, cut in large chunks
2 carrots, cut in large slices
1 cup celery, cut in large slices
1/2 pound mushrooms, chopped
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme
Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. Serves 6.
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