Spring Millet with Mushrooms and Carrots

Ingredients:

1 cup millet
vegetable stock
1 teaspoon oil
1 cup carrots, chopped
2 cups mushrooms, chopped
1/4 cup red onion
3 tablespoons pine nuts, toasted
1 tablespoon parsley, chopped
1 tablespoon mint leaves, chopped
lemon, cut into wedges

Allow millet to soak in water overnight. Drain and cook with vegetable stock.

Saute carrots with oil until soft. Add mushrooms and cook until mushrooms are caramelized. Add red onion. Saute a few minutes then stir in millet and pine nuts. Cook through and remove from heat. Stir in parsley and mint. Serve with a wedge of lemon.