I don’t often make millet, but this is a nice way to do it. It’s based on a recipe from "Vegan with a Vengeance." 
 
In rice cooker, place
 
  • 1 cup millet
  • 3 cups vegetable stock
  • 1 tsp dried oregano 
  • salt and pepper to taste
and click on. 
 
Wash Swiss Chard leaves and scissor up in measuring cup to make 2 cups shredded chard. Set aside.
 
In blender combine… 
  • 3.5 oz sun dried tomato ( you can soak them in the water first or not.)
  • 1 cup water
  • 1/4 cup almonds
  • 2 cloves garlic
  • 2 tbs olive oil
  • 1/4 tsp salt
  • pepper to taste
  • 1/4 cup chopped fresh basil
Puree and set aside (to eat now) or refrigerate (to eat later).
 
When millet clicks off, stir in the chard. It will wilt. Eat now with pesto on top or spread millet into glass loaf pan and refrigerate overnight.Then you can slice it and pan fry in olive oil for cripy outside.
 

I added green onion on top. Both Julia and I liked this and the pesto was delish. I’ll have to try it on pasta.