Moo.

Yes, my family, millet isn’t just for cows, people can eat it too. In fact, millet predated the use of rice in ancient East Asian cultures. Millet contains about the same protein content as wheat, and is rich in B Vitamins (especially Niacin), potassium, calcium, folic acid, and iron. Oh, yeah, its pretty tasty too.
So basically this is traditional spanish rice, just substituting millet, if you don’t want rice or millet, you can use quinoa instead(did I mention its a superfood?).  Here’s the deal:

2 tablespoons Oil
1 clove garlic, minced, smashed, chopped fine, garlic pressed, you get the picture.
1 cup millet
1 small yellow onion, small dice, as small as you can get it
1 jalapeno or serrano, take the seeds out and mince it, leave it out if you don’t want the spice
2 cups veg broth, you can use chicken broth if you swing that way, or water if you’re in a pinch
3 tablespoons tomato paste (super secret trick: If you don’t have tomato paste or don’t want to open a
can, use ketchup instead)
Pinch of ground cumin
1/3 cup diced tomato
Lime juice (optional)

Heat the oil in a medium saucepan over medium heat,  use your best saucepan, if you use a flimsy one the millet (or rice, or quinoa) will burn.   When you hear the garlic sizzle add the onion and peppers.  Sautee for 6 minutes or so.

Add the millet, stir to coat in oil and sautee for about 5 minutes, until it gets nice and golden.  It starts smelling nice and toasty also.  Pour in the veg broth and add the tomato paste, a pinch of salt, cumin, and tomato.  Bring to a boil, stir, and cover.  Knock the temp down to low and cook for 25 minutes or so until all the liquid is absorbed.  Remove from heat and let it rest 10 minutes.

Taste it, add salt if necessary and lime juice if you wish.  Fluff with a fork and serve.

Yet another thanks to Veganomicon, quickly becoming my favorite cookbook.