1 teaspoon olive oil

2 small shallots, diced

1 cup millet

1 cup vegetable broth

1 ½ cups water

1/3 cup pine nuts, lightly toasted in a dry skillet

½ cup dried cranberries

salt and pepper

In a medium-sized saucepot (2 or 3 quarts), heat olive oil over medium-low heat. Add shallots, sauté for two to three minutes, until translucent and starting to brown. Add millet, stir to combine, and toast for three to four minutes.

Add vegetable broth, water, and a pinch of salt, stir to combine. Increase heat to medium-high, bring to a boil. Reduce heat to medium-low and simmer, covered, 25 to 35 minutes, until water is absorbed and millet is tender.

Fluff millet with a fork, and add pine nuts and cranberries, tossing with a fork to combine. Season with salt and pepper.

Serves 4 as a side dish.

Note: This recipe is versatile enough to use with other types of grains and other flavorings. Just adjust cooking times and amount of liquid; see the Whole Grains Council's cooking recommendations for guidance.