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
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.