Mexican Millet

2 T peanut oil
1 - clove garlic, minced
1 C millet
1 - small yellow onion, diced
1 - jalapeño, seeded and minced
2 C vegetable stock
3 T tomato paste
1/2 t salt
1/4 t ground cumin
1 - medium tomato, diced
2 T fresh cilantro, chopped finely
0 - lime juice

Heat the peanut oil and garlic in a medium-size saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeño and stir-fry for 6-8 minutes. Add the millet, stir to coat, and saute for 4-6 minutes until the millet is lightly golden.

Pour in the vegetable stock and add the tomato paste, salt, cumin, and diced fresh tomato. Bring the mixture to a boil, stir once, and cover and simmer for 25-30 minutes until the liquid is absorbed.

Let sit for ten minutes, then sprinkle with chopped cilantro and fluff with a fork. Sprinkle with fresh lime juice if desired.

From Veganomicon