Vegetarian or Vegan H. John Millet

• 1 cup millet, hulled seeds
• 1 link vegetarian chorizo
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 -1 12 cup black-eyed peas, cooked
• 2 cups vegetable stock or 2 cups vegetable broth
• 14 cup chives, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon butter (optional)
• 3 tablespoons red wine vinegar
• salt
• pepper
• 1 -2 tablespoon oil, for the pan

1. Toast the millet in a dry skillet for about 5 minutes.
2. They will pop and turn golden.
3. Set aside in a bowl.
4. Make sure everything that needs to be cooked or chopped or minced is.
5. Add a little oil (I add as little as possible, but that's just me) to the skillet and add your soy chorizo and cook for 2 minutes onions and cook for 2 minutes, then add the garlic and cook for another 2.
6. (If using bacon, cook the bacon first, remove, and cook onions and garlic in the drippings.
7. ).
8. Add stock and cook for 10 minutes (I usually skip this).
9. Add the millet and the peas, bring to boil, reduce, cover and cook for about 20 minutes, until the liquid is pretty much absorbed.
10. Let rest for 10 minutes, covered.
11. Fluff millet.
12. (and add bacon if using).
13. Add vinegar, chives, parsley and butter, if using.
14. Add salt and pepper to taste.

millet, vegetarian chorizo, onion, garlic, blackeyed peas, vegetable stock, chives, parsley, butter, red wine vinegar, salt, pepper, oil

Taken from www.food.com/recipe/vegetarian-or-vegan-h-john-millet-453336 (may not work)