Following my skillet dish formula, here’s a recent meal we gobbled up. I started with a partially thawed grass-fed beef tri-tip. I know I may mortally offend those who would never do this to their tri-tip. I am sorry. 
I cut the tri-tip up into bite-size slices and sauteed them with strips of onions, seasoned with sea salt, pepper, garlic, and cumin. When that was all done and tasty, I created a broth by adding an arrowroot powder/water mixture and letting it heat until thick. We spooned the meat and sauce over cooked millet. It was a finger-licking good meal, ready in less than half an hour, including the salad. And… I made enough to have leftovers for the next night’s dinner!
That sounds delicious! I checked your chart for cooking grains and you mentioned an option for soaking grains overnight. I did recently buy some millet and am wondering how to soak it overnight. Do I soak it in the water called for in the recipe and cook it in the soak water? or do I drain it and add a smaller amount of fresh water/liquid when cooking the millet?
Sorry, I’m so new at this way of cooking…but I want to get it right. Any suggestions?
Thanks
Sato
Sato, I answered your question here.