Ingredients:
5-6 cups vegetable stock
Two 1-inch pieces of cinnamon stick
2 tablespoons grated ginger
1 bay leaf
1 large onion, peeled and cut into ¾-inch pieces
2 large carrots, cut into ¾-inch pieces
2 cloves garlic, minced
1 cup millet
1 large head cauliflower, cut into large florets
About 1 pound tomatoes, diced
Sea salt and freshly ground pepper, to taste
½ cup chopped parsley
Directions:
1. In a small pot, combine the vegetable stock, cinnamon sticks, ginger, and bay leaf and cook over medium-high heat for 15 minutes. Remove from heat, discard the spices and set the vegetable stock aside.
2. Place onion and carrots in a large saucepan over medium hat and sauté for 8-10 minutes, or until vegetables are starting to brown. Add 1 tablespoon of water at a time to keep the vegetables from sticking as you are cooking. Add the garlic and cook for another minute. Add the prepared vegetable stock, millet, cauliflower, and tomatoes and bring to a boil over high heat. Reduce the heat to medium and cook, covered, for 132-15 minutes, or until the cauliflower and millet are tender. Season with salt and pepper and cook for another 5 minutes.
3. Serve garnished with parsley.
Serves 4-6