½ cup butter
¾ cup onion; diced
2 cups celery; diced
2 teaspoons salt
1 teaspoon sage
1 teaspoon thyme
1 teaspoon chicken stock powder
3 cups cooked hulled millet
6 cups breadcrumbs
1-2 cups liquid chicken or vegetable stock
Melt butter in pan, sauté onion and celery. Add salt and mixed herbs. Pour into bowl and mix well. In a large bowl mix millet, breadcrumbs and eggs.
Pour butter mixture over millet mixture and add stock, mix well.
Can also be baked in greased casserole dish in 180°C oven for 35-40 minutes.