Submitted by: Courtney

3 oranges
2 – 3 cups vegetable broth
2 1/4 cup millet
1/2 teaspoon salt
1 organic carrot, diced
1 cup fresh or frozen organic peas
Freshly ground nutmeg to taste
1 – 15 oz. can organic garbanzo beans, drained and rinsed

Grate the rind of oranges and set aside. Half and squeeze orange juice from oranges place in measuring cup. Add enough vegetable broth to make 4 cups. Set aside. Heat large stock pot over medium-high heat. Add millet and dry-roast, stirring continuously, for about 5-8 minutes, or until fragrant. Add liquid and salt and bring to a boil. Reduce the heat, cover and simmer for 25 minutes. Stir in reserved orange zest, carrots, peas, nutmeg and garbanzo beans. Cover and cook another 5 minutes.

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