Ingredients

• 1 cup millet.
• 2 1/2 cups beef, chicken or vegetable broth.
• 3 tbsp. extra virgin olive oil.
• 1 medium red or white onion, chopped.
• 2 stalks celery, chopped.
• 4 medium peeled carrots.
• 1/2 tsp garlic powder.
• 1 tsp cumin.
• 1/2 tsp Aleppo pepper.
• 1 tsp turmeric.
• 1 cup pureed tomatoes.
• salt and pepper to taste.
• 1/2 cup chopped cilantro.
• 1/4 cup pan toasted pepitas (pumpkin seeds)extra virgin olive oil for drizzling.

Directions

1. Place the millet and broth in a rice cooker or medium-sized saucepan fitted with a lid. Add salt and pepper to taste and cook until the liquid is absorbed.
2. Meanwhile, sauté onion and celery in olive oil in a large frying pan or cast iron skillet until translucent.
3. Add garlic and sauté for two minutes.
4. Boil carrots in water until tender. Drain to cool, slice and set aside.
5. Once the millet is fully cooked, add to the skillet then add tomatoes, garlic powder, cumin, Aleppo pepper and turmeric.
6. Add salt and pepper to taste.
7. Cook on low to medium for approximately 10 minutes.
8. Add carrots to the millet and cook for a few more minutes to incorporate the flavours.
9. Plate millet and garnish with cilantro and pepitas. Drizzle with extra virgin olive oil.

Tips: Millet is technically a seed, but is included on the grain lists because of its culinary uses.

It’s gluten-free and a fantastic grain or flour to incorporate in your baking recipes.