2 oz. millet, shelled
1 tbsp. butter
Bouillon, sufficient to cover millet mixture
1/2 garlic clove, crushed
1 tsp. thyme
Sprinkle of nutmeg
1 tbsp. sour cream
1/2 tomato, chopped
Sprinkle of parsley
1 tbsp. onion, coarsely chopped

Combine millet, butter and onions in a pot on low heat for 1 minute. Cover mixture with bouillon and simmer for 30 minutes. Add garlic, thyme, nutmeg, sour cream, parsley and tomatoes. Simmer for an additional 30 minutes. If necessary, add water to keep mixture moist. Makes 2 servings.