Vibrant and Nutrient-Rich

Heat olive oil in a large pot over medium heat.

Add cumin seeds, bay leaf, and cinnamon stick. Sauté for a minute until fragrant.

Add chopped onion and sauté until translucent.

Add diced carrots and peas to the pot. Cook for a few minutes until they start to soften.

Stir in turmeric powder and mix well to coat the vegetables.

Rinse the millet under cold water and drain.

Add the rinsed millet to the pot and sauté for a couple of minutes to toast the grains.

Pour in vegetable broth or water, season with salt, and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the millet is tender and all the liquid is absorbed.

Fluff the cooked millet pilaf with a fork.

Garnish with fresh cilantro leaves before serving.

Serve hot as a wholesome and vibrant main dish or side.