Simmer for 40 minutes on the stovetop or cook on high pressure for 15 minutes in a pressure cooker:

• 6 cups water
• 1½ cups millet
• 1 tsp. salt

When millet is cooked, stir in:

• 1 cup peanut butter
• 1 tsp. garlic powder
• 1 tsp. celery salt
• 8 tsp. dried parsley

Drop spoonfuls onto a nonstick baking sheet. Flatten slightly. Bake at 375℉ for 30 minutes. Excellent served topped with tomato sauce or mustard.