Instructions: In a non-stick saucepan, place the millet, and cook over medium heat for 3 to 4 minutes or until fragrant. Remove the millet from the pan and set aside.

In the same saucepan, place the almonds, and cook over medium heat for 3 to 4 minutes or until lightly toasted and fragrant. Remove the almonds from the pan and set aside.

Return the saucepan to the heat and saute the onion and shallots in olive oil for 5 minutes or until soft. Add the apple, ginger, garlic, bay leaf, and cinnamon stick, and saute an additional 3 minutes.

Add the reserved millet, vegetable stock, apple juice, salt, and pepper to the saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes or until all of the liquid is absorbed.

Remove the pan from the heat and set aside for 10 minutes to allow the millet to steam. Remove the bay leaf and cinnamon stick and discard.

Fluff the pilaf with a fork, add the remaining ingredients, the reserved toasted almonds, and fluff the pilaf again to incorporate them. Taste and adjust seasonings if necessary. Serve warm or at room temperature.

This recipe yields 6 to 8 servings.

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