Yields: 6 servings
2 cups millet
5 cups organic vegetable stock
3 carrots, sliced thin on a bias
1 large onion, diced
2 bell peppers, diced
1 cup sugar snap peas
1 Tbsp. grated or finely minced ginger
1 Tbsp. minced garlic
1 tsp. Chinese five spice
1/2 cup rice wine vinegar (or apple cider vinegar)
Coconut oil for frying
1 tsp. miso or more to taste — (optional)
Toast millet in skillet until it noticeably darkens and takes on a nutty aroma. Add 4 cups vegetable stock to the millet, bring to a boil and reduce to low. Simmer with lid slightly ajar. Add more vegetable stock if necessary to cook through. Once millet is done, let it rest 10 minutes.
Put carrot slices in a bowl with vinegar, set aside to soak.
In a large skillet, add garlic and ginger and stir fry 15 seconds. Add onion, bell pepper, peas, and Chinese spice. Remove carrots from vinegar and add to the skillet. Stir fry until veggies are just cooked (add a little coconut oil if necessary).
Add vegetables to the millet, stir to combine and taste. If you need a little more flavor, add miso 1 tsp. at a time until desired flavor is reached.