1 cup (240mL) millet grain
2 cups (480mL) mushroom broth, plus additional broth as needed
1/4 teaspoon fine sea or Himalayan salt
4 tablespoons (60mL) extra-virgin olive oil
1 1/2 cups (360mL) finely chopped beets
1 cup (240mL) finely chopped celery
1 large yellow onion, finely chopped
1 clove garlic, grated
4 teaspoons (20mL) dried thyme leaves
1 tablespoon (15mL) poultry seasoning
1 1/2 pounds (680g) Brussels sprouts, trimmed and shredded
3/4 cup (180mL) sliced dried figs
Fine sea or Himalayan salt to taste
Juice of 2 to 3 lemons

Put the millet in a dry saucepan. Bring to medium heat and cook for about 3 minutes, until fragrant, stirring often, just enough to toast it. Add the broth (it will splatter for a moment), bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Remove from heat, and fluff with a fork. Stir in 2 tablespoons of the olive oil. Set aside.

Put the remaining olive oil in a large skillet over medium-high heat. Add the beets, celery, and onion, cooking until softened, about 8 minutes. Stir in the garlic, poultry seasoning, and thyme, cooking for 1 minute. Season with salt and pepper. Add the Brussels sprouts, dried figs, and millet and continue to cook, about 5 minutes, until softened (add additional broth as needed if it becomes too dry in the pan.) Test for seasonings. Add the juice of one of the lemons, mixing well, and adding more to taste. Serve warm.