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.

Scarlett O'Hara's Dad said it best —"the land is all that matters and in America that is what sets us apart from the rest of the world."