Vegetarian or Vegan H. John Millet

An adaptation of Bert Greene's H. John (as in Hoppin' John) Millet. The V is for vegetarian or vegan. Feel free to add back chicken stock (2 cups) and bacon (4 strips).

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup  millet, hulled seeds
• 1  link  vegetarian chorizo
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1 -1 1⁄2 cup black-eyed peas, cooked
• 2  cups  vegetable stock or 2  cups vegetable broth
• 1⁄4 cup chives, chopped
• 2  tablespoons parsley, chopped
• 1  teaspoon butter (optional)
• 3  tablespoons red wine vinegar
•  salt
•  pepper
• 1 -2  tablespoon  oil, for the pan

Directions

1. Toast the millet in a dry skillet for about 5 minutes. They will pop and turn golden. Set aside in a bowl.
2. Make sure everything that needs to be cooked or chopped or minced is.
3. Add a little oil (I add as little as possible, but that's just me) to the skillet and add your soy chorizo and cook for 2 minutes onions and cook for 2 minutes, then add the garlic and cook for another 2. (If using bacon, cook the bacon first, remove, and cook onions and garlic in the drippings.).
4. Add stock and cook for 10 minutes (I usually skip this).
5. Add the millet and the peas, bring to boil, reduce, cover and cook for about 20 minutes, until the liquid is pretty much absorbed.
6. Let rest for 10 minutes, covered.
7. Fluff millet.
8. (and add bacon if using).
9. Add vinegar, chives, parsley and butter, if using.
10. Add salt and pepper to taste.