Cooking Instructions:

• Rinse 1 cup of millet under cold water. In a medium pot, combine the rinsed millet with 3 cups of water and a pinch of salt. Bring to a boil over medium heat.
• Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the millet is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
• While the millet is cooking, prepare the romesco sauce. In a blender or food processor, combine 1 cup of roasted red peppers, ½ cup of toasted almonds or hazelnuts, 2 cloves of garlic, 1 tablespoon of red wine vinegar, and a pinch of salt and pepper. Blend until smooth. Adjust the seasoning as needed.
• In a dry skillet over medium heat, toast ¼ cup of sunflower seeds for about 5 minutes, stirring frequently until golden and fragrant. Set aside.
• Fluff the cooked millet with a fork and transfer it to a serving bowl. Pour the romesco sauce over the top, and gently mix until the millet is well coated.
• Sprinkle the toasted sunflower seeds and fresh parsley over the dish. Drizzle with a bit of olive oil for an extra layer of flavor.