1½ cups brown rice
½ cup millet
Extra-virgin olive oil
1 can (15 ounces) tomatoes chopped with juice
2 cups chicken stock
½ cup water
Place large skillet over medium-high heat and drizzle with olive oil. Add rice and millet, stirring occasionally until toasted. Add tomatoes, chicken stock and water. Stir, bring to boil, then cover and reduce heat; simmer 40 minutes. Remove lid and fluff with fork. If you still have any additional liquid, keep the rice over a low flame, uncovered, a few minutes longer to allow it to evaporate.
If using a pressure cooker, follow same steps, but reduce cooking time to 20 minutes.
Cook's note: The millet is optional in this recipe. If you prefer, substitute an additional one half cup brown rice. Adding a little millet into your rice dishes is a great way to boost nutrition without sacrificing flavor.
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