From: Chef/instructor Eric Stein, Kendall College, Riverworks Campus, Chicago. Yield: 8 servings. Millet: 2 tsp. olive oil ½ cup minced yellow onion 2 tsp. minced fresh garlic 1 tsp. kosher salt 1 cup millet 2 cups low-sodium tomato juice 1 cup vegetable stock Cauliflower: 1 Tbsp. extra virgin olive oil 2 cups cauliflower florets to taste, kosher salt and freshly ground black pepper ½ Tbsp. butter 3 Tbsp. almond slivers 2 Tbsp. golden raisins 1 Tbsp. ...

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