Ingredients

• 1/2 cup Hulled Millet
• 2 cups Water
• 1/2 tsp Salt
• 2 Tbsp Oil
• 1 cup Onion sliced
• 2 cloves Garlic minced
• 1 tsp Ginger minced
• 1 head Broccoli chopped (large head)
• 1 cup Carrots sliced
• 5 oz Water Chestnuts sliced (canned)
• 1/4 cup Cashew Pieces
• 1 Tbsp Gluten Free Soy Sauce
• 1 Tbsp Rice Wine Vinegar
• 2 Tbsp Honey
• 1 Tbsp Bob's Red Mill Corn Starch

Instructions

1. Bring water and salt to a boil. Add millet and return to a boil. Cover, reduce heat to low and simmer until cooked through, about 20 minutes.
2. Heat oil over medium-high heat in a wok or large pan. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add broccoli, carrots and water chestnut and cook until crisp-tender, 7–10 minutes. Add cashews and cooked millet.
3. Combine soy sauce, rice vinegar, honey and cornstarch and pour over vegetables. Cook until dressing is absorbed, about 2 minutes. Remove from heat and serve.