2 tablespoons olive oil1 medium onion, chopped
2 carrots, chopped 1 clove garlic, minced
1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or spinach)
1 cup millet
2 cups vegetable stock
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
In a medium pot, heat the olive oil. Saute the onion until translucent, about 4 minutes. Add the carrots and saute for another 2 minutes, then add the garlic and cook for 1 more minute.
Add the millet, the stock, the salt and the pepper. Bring to boil. As soon as it starts boiling, cover and cook for 15 min.
Stir in the chard (or spinach), cover, and cook for an additional 15 minutes, or until the millet is tender.