First, blend the carrot and garlic in a food processor until fine. You can also choose to chop both into fine slices if you do not have a processor. Then, cut up the onion and green bell pepper.

Heat the olive oil in a pan over a medium heat, and once warm add in the carrot and garlic, the onion and the pepper. Cook for 10 minutes, or until softened.

Add in the cup of millet and cook whilst stirring until the millet is toasted and fragrant. Pour in your vegetable stock and season with salt and pepper. Over low heat, simmer the mixture until the broth is completely absorbed. This should take around 20 minutes. Finally, stir in the cilantro.