Ingredients

• 2 tsp light olive oil
• 2 cups dried millet
• 4 cups tomato juice
• 2 cups vegetable stock
• 1 tablespoon (total), equal combination chopped fresh herbs, including basil, thyme, oregano, parsley
• 1/4 cup, grated Buffalo Mozzarella cheese

Procedure

1. Heat a 9 inch saucepan and add the oil.
2. Add the millet and toast until lightly browned.
3. Add tomato juice and vegetable stock. Let cook until all the liquid is absorbed.
4. Stir in cheese and fresh herbs.
5. Season with salt and pepper.

Yield: 5 cups
Number of servings: Ten servings of 1/2 cup each