Recipe from Ricki's Kitchen:

Milletto:  

This recipe comes courtesy of Fran's House of Ayurveda.  A great way to use millet as a main dish. As the site says, "This dish is a meal in a bowl! A wide variety of nutritious vegetables, plus a scattering of protein-rich nuts, make this a wonderful cold-weather meal for lunch or dinner that's ready in half an hour."

1/2 cup millet
1 Tbsp ghee or butter
1 3/4 cups water
dash of salt

1 T. ghee (clarified butter) or butter, plus 1 Tbsp olive oil
1/4 tsp each ground spices: ginger, black pepper, coriander, fennel, turmeric, cinnamon
1/4 cabbage, chopped thin
1 large carrot, diced
2 celery stalks, sliced
1 small zucchini, chopped
1/2 pound asparagus, chopped
1/2 cup paneer cheese, firm tofu, or feta cheese, cubed
2 T.fresh basil, minced
3 T.fresh parsley, minced
1/4 cup walnuts
salt and pepper

Wash the millet until water runs clear, as for rice. Place in a pot with the water, plus ghee and salt. Bring to a boil, then cover and simmer on low for 30 minutes until all water is absorbed.

Meanwhile, slice and chop all the vegetables. Heat 1 tablespoon ghee in a large skillet or wok. Stir in all the spices and heat for half a minute until fragrant. Add cabbage and sauté for 10 minutes. Add water as needed to prevent burning.

Add the 1 tablespoon olive oil and stir in the rest of the vegetables, plus paneer or tofu, if using. Sauté for another 10 minutes untill they are tender. When vegetables and millet are cooked, fluff up the millet with a fork and stir into vegetables along with herbs and walnuts, and feta, if using. Season with salt and pepper. Serves 3.

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