Tomato, Basil, and Millet Salad

1 cup uncooked millet, rinsed and drained
3 cups vegetable broth
1 (15-ounce) can black-eyed peas, rinsed and drained
1 cup chopped green onions
1/3 cup thinly sliced basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 pint cherry tomatoes, halved
6 large leaves green or red leaf lettuce

from: www.wholefoods.com

Meatless Hopping John

1 cup brown rice

1 cup frozen corn

3 medium carrots, thinly sliced

1/2 cup green peppers, chopped

1/2 cup red peppers, chopped

1/2 cup yellow peppers, chopped (or orange)

1/4 cup onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained

1 (14 1/2 ounce) can diced tomatoes, drained

2 tablespoons fresh parsley, minced

1 teaspoon fresh thyme, chopped or dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1 to taste hot sauce

Cook the rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.Stir in the rice, peas and tomatoes; bring to a boil.Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.Add the seasonings; cook 2 to 3 minutes longer.Sprinkle hot sauce to taste.

from: www.food.com