Ingredients:

3-6  Tbsp sunflower or safflower oil

1 cup millet

5 cups vegetable stock

Pinch of sea salt

1 cup cauliflower florets

1 cup diced celery

1/2 cup diced carrots

1/2 cup minced red onion

1/4 cup chopped fresh parsley

1 tsp dried marjoram

1 tsp dried oregano

2 Tbsp liquid aminos 

1/2 cup green peas

1/2 cup slivered almonds (garnish)

2 cups vegetable or chicken stock

1 can diced tomatoes or 2-3 fresh tomatoes diced

Directions:

1. Heat the oil in a heavy skillet over medium heat. Add the millet and toast for 5-7 minutes.  

2. Add the vegetable stock and sea salt.  Bring to a boil.  Lower the heat and simmer for 20-25 minutes or until liquid is absorbed.

3. Sautés the carrots, celery, cauliflower, and onion until soft.  Add the parsley, marjoram, oregano, and liquid aminos.  Cook 2 minutes longer.  Set aside.  Cook the peas for 5 minutes and drain.

4. In a large pot, combine the pilaf and sautéed veggies.  Add the tomatoes and 2 cups of stock.  Heat through, stirring occasionally.   Add peas.  Garnish with the almonds.