Vegetarian Or Vegan H. John Millet

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup millet, hulled seeds
• 1 link vegetarian chorizo
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 -1 1/2 cup black-eyed peas, cooked
• 2 cups vegetable stock or 2 cups vegetable broth
• 1/4 cup chives, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon butter (optional)
• 3 tablespoons red wine vinegar
• salt
• pepper
• 1 -2 tablespoon oil, for the pan

Recipe

• 1 toast the millet in a dry skillet for about 5 minutes. they will pop and turn golden. set aside in a bowl.
• 2 make sure everything that needs to be cooked or chopped or minced is.
• 3 add a little oil (i add as little as possible, but that's just me) to the skillet and add your soy chorizo and cook for 2 minutes onions and cook for 2 minutes, then add the garlic and cook for another 2. (if using bacon, cook the bacon first, remove, and cook onions and garlic in the drippings.).
• 4 add stock and cook for 10 minutes (i usually skip this).
• 5 add the millet and the peas, bring to boil, reduce, cover and cook for about 20 minutes, until the liquid is pretty much absorbed.
• 6 let rest for 10 minutes, covered.
• 7 fluff millet.
• 8 (and add bacon if using).
• 9 add vinegar, chives, parsley and butter, if using.
• 10 add salt and pepper to taste.