Peas and Carrot Millet Pilaf

1Heat the vegetable oil or ghee (2 tablespoons) in a medium saucepan over medium heat.

2Add the cumin seeds (1 teaspoon) and sauté for about 30 seconds until fragrant and lightly toasted.

3Add the diced carrots (1 cup) and sauté for 3-4 minutes until they begin to soften.

4Stir in the rinsed millet (1 cup), turmeric powder (½ teaspoon), ground coriander (½ teaspoon), and black pepper. Cook for 2 minutes, stirring frequently to toast the millet (1 cup) and coat it with the spices.

5Add the peas and salt (½ teaspoon), then pour in 2 1/4 cups of water (2¼ cups). Stir gently to combine all ingredients.

6Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes or until the millet (1 cup) is tender and the water (2¼ cups) is fully absorbed.

7Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the pilaf to steam and fluff up.

8Fluff the pilaf gently with a fork, garnish with fresh cilantro leaves if desired, and serve warm as a nutritious vegetarian lunch.