Instructions: In a heavy skillet, toast millet on medium-high heat, stirring constantly until it is fragrant and begins to brown, about 3 to 5 minutes.

Carefully pour the boiling water into the very hot skillet in a thin, steady stream. Add the salt and saffron, cover; cook on very low heat 15 minutes.

While millet is cooking, warm the oil in a medium saucepan. Add the onions, garlic, celery, oregano and cinnamon. Saute for 2 minutes, stirring constantly, then cover and cook on low heat for 5 minutes.

Add bell peppers and peas, cover and continue to cook until all the vegetables are tender, about 5 minutes.

Meanwhile, fluff the millet with a fork, replace cover and remove from heat.

When vegetables are tender, stir in currants and lemon juice and cook for one minute, until thoroughly hot.

Mix the vegetables into the millet and add salt and pepper to taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.