Millet with Broccoli Rabe and Parmigiano

• 3/4 pound broccoli rabe, tough stems removed
• 1 teaspoon red chili flakes
• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 3 tablespoons unsalted butter
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt
• Freshly ground pepper

1. Bring the vegetable stock and water to a simmer in a medium saucepan.
2. Heat 1 tablespoon of oil in large saucepan over moderate heat.
3. Add broccoli rabe and chili flakes and saute until wilted, about five minutes.
4. Remove from heat and set aside.
5. In the same pan, saute onion and garlic over moderate heat until softened, about 5 minutes.
6. Add the millet and cook, stirring, for 2 minutes.
7. Add the wine and cook 1 minute.
8. Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total.
9. Once the millet is al dente, remove from the heat and add the broccoli rabe, butter, and cheese.
10. Season with salt and pepper and serve.

broccoli rabe, red chili flakes, extravirgin olive oil, white onion, garlic, millet, white wine, vegetable stock, water, unsalted butter, cheese, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/millet-with-broccoli-rabe-and-parmigiano (may not work)