Ingredients

• 1 cup millet
• 3 tablespoons extra virgin olive oil, divided
• 1 medium onion, julienned (about 1 1/2 cups)
• 2 tablespoons chopped garlic
• 2 tablespoons minced ginger
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cayenne (to taste)
• 1 1/2 cups water
• 1 teaspoon salt
• 1/4 cup lemon juice
• 1 tablespoon brown sugar OR BED Lankanto OR several drops of Stevia
• 1 ear fresh corn with corn cut off of cob or 8 oz frozen
• 1 small green bell pepper, chopped -- BED red bell pepper
• 1 whole roma tomato, chopped
• 1/4 cup chopped parsley
• 1/4 cup pistachios, chopped – BED almonds


Directions

1. In a two quart saucepan with tight-fitting lid, heat one tablespoon of the olive oil, then sauté the onion over medium heat until very golden and soft. Add the garlic and ginger and cook for a minute, then add the paprika, black pepper, allspice and cayenne and cook for a minute more.
2. Wash the millet quickly and drain.
3. Add the millet to the pan and stir, coating the grains and cooking until hot to the touch.
4. Add the water and salt and bring to a boil, then reduce the heat and cover.
5. Simmer on low for 20 minutes before checking for doneness. When all the liquid is absorbed and the grain is tender, cover and take the pan off the heat for 10 minutes to steam.
6. Scrape the cooked millet into a bowl and cover, then let cool.
7. Whisk the remaining two tablespoons olive oil with the lemon juice and Lankanto in a small bowl.
8. Stir the corn, bell pepper, tomato and parsley into the cooled millet mixture, then drizzle the dressing over it and stir to coat.
9. Serve topped with the nut of choice.