3-6dashestabacco sauceoptional, or to taste depending on how spicy
2-3Tbspwater, as needed
Bring water or stock to a boil over high heat in a medium-sized saucepan, (you should have at least room for 4-5 cups in your pot).
At the same time, heat a non-stick skillet over medium heat, and toast the millet seeds for a few minutes. They will start to smell toasty, 2-3 minutes if the millet is dry when you start. Don't allow the kernels to darken. The stock should be starting to heat and boil at this point, transfer the toasted millet into the pot with stock. Bring to a boil. Reduce heat to a low simmer and cover with a tight-fitting lid. Continue to simmer for about 20 minutes until millet is tender and liquid is absorbed. Remove from heat, leave lid on, and let sit for about 5 minutes.
While the millet is cooking, chop onion and green pepper and get out the rest of your ingredients.
Return the non-stick skillet to medium heat and warm olive oil. Add onion and saute for 5-7 minutes or until onion is soft and tender. Add green peppers and saute for a couple more minutes. Add garlic and cumin. Simmer gently until the millet is ready.
Once millet has finished cooking and has rested for a few minutes. Fluff with a fork and add to the saute pan along with tomato paste, soy sauce and tobacco. Work the paste into the grains. Add a tablespoon or 2 of water to loosen paste as necessary. This might take a couple of minutes. Be patient. Add another tablespoon of water if the millet starts to stick. Cover and allow to steeam on low heat for a couple of minutes. Once fully incorporated, serve.
Nutritional information is based on 6 side-dish-sized servings, which is about ⅔ cups of the finished dish.If you start with cooked millet, you can start at step 3. However, the millet will need to warm longer in the skillet with the tomato paste to be completely heated through.