1 cup millet, rinsed and drained
1 tablespoon safflower or canola oil
1 cup coarsely chopped onions
2-2 1/4 cups boiling water (use higher amount in jiggle top cookers)
2 large carrots, halved lengthwise and cut into 1/2 inch slices
generous 1/2 cup sliced/dry mushrooms
1 large bay leaf
1 1/2 tablespoons dried dill
3/4 teaspoon salt or to taste
freshly ground pepper to taste
1 cup frozen (defrosted) peas
1/4 cup thinly sliced scallion greens
tamari soy sauce (optional)
1. Place the millet in the cooker. Over high heat, dry out and then toast the millet, stirring almost constantly, until the grain emits a toasted aroma resembling popcorn and begins around in the pan. (2-10 minutes depending) Do not scorch the millet. Transfer to a bowl and set aside.
2. Heat the oil in the cooker. Cook the onions over medium heat, stirring frequently for one minute. (If time allows, brown the onion, stirring frequently; this will take 5-6 minutes.) Add the boiling water (stand back to avoid sputtering oil), and take care to scrape up bits of onion stuck to the bottom of the cooker. Stir in the toasted millet, carrots, mushrooms, bay leaf, dill, salt and pepper.
3. Lock the lid in place. Set the cooker on heated flame. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally for 10 minutes. Quick-release any remaining pressure. Remove the lid, tilting away from you to allow any excess steam to escape.
4. Remove the bay leaf. Stir in the peas and the scallion greens. Replace the lid but don't lock it. Cook over very low heat just until the peas are warmed through, 1-2 minutes. Sprinkle on a bit of soy sauce to perk up the flavors if you like.