Rice-Millet Pilaf

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.

Serves four.

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.