[Stephanie Kubicek]

Carrot Pie:

Here's a recipe from my friend Rebecca. A non-desert pie.

Crust:
1 C Millet - washed (you may soak overnight)
2 C Water -
1/8 tsp. (pinch) sea salt
Cook 24 - 30 minutes. A tablespoon of dill weed added to the millet before cooking is really good too. When this cools it can be pressed into the bottom of the pan. No oil needed.

Filling
4-5 carrots a medium-large onion was plenty for the size pan I used. Steam these ( cut into chunks) with pinch sea salt till soft. Puree with 1/4 C water in food mill or blender.
Pour onto crust. Topping with chopped scallions, it looks great! The millet crust holds together, and is a good base for many things. [like fruit pudding]

Enjoy, ~Stephanie