Oriental Pilaf

Heat dark sesame oil in a large skillet or wok over medium-high heat. Add the finely chopped onion, chopped celery, gingerroot, and minced garlic, then sauté for 2-3 minutes until fragrant and softened.

Add the brown rice and millet to the skillet, stirring constantly to coat the grains with oil and lightly toast them for 2-3 minutes.

Pour in the oriental broth, stirring to combine and ensure no grains stick to the bottom. Bring to a boil, then reduce heat to low, cover, and simmer until the grains are tender and the liquid is absorbed, approximately 25-30 minutes.

While the grains cook, prepare the remaining ingredients: have the halved snow peas, rinsed and drained water chestnuts, and sliced green onions ready.

Once the rice and millet are cooked, add the snow peas and water chestnuts directly to the skillet, stirring gently to distribute them throughout the pilaf.

Drizzle the reduced-sodium tamari soy sauce over the pilaf and fold in the sliced green onions, reserving some for garnish. Season with salt and pepper to taste.

Transfer the pilaf to a serving platter and garnish with the reserved sliced green onions. Serve immediately while hot.