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bring the vegetable stock and water to a simmer in a medium saucepan. in large saucepan, saute onion, garlic, and sage over moderate heat until softened, about 5 minutes. add the millet and cook, stirring, for 2 minutes. add the wine and cook 1 minute. add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. halfway through adding the liquid, stir in pumpkin puree. once the millet is al dente, remove from the heat and stir in butter and cheese. season with salt and pepper and serve.
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Large stock pot — batch stocks, pasta water, lobster, canning
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
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