Sicilian Broccoli

Heat 1 tsp olive oil in small saucepan over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add millet and toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered. (4-servings: use 2 tsp olive oil, 2 cups water)

Toast hazelnuts over medium heat in large nonstick skillet until fragrant, 3 to 5 minutes. Transfer to small bowl, add tarragon, garlic, 2 tbsp olive oil, and a pinch of salt, and stir tarragon hazelnut relish. Wipe skillet clean. (4-servings: use ¼ cup olive oil)

Heat 1 tbsp olive oil in same skillet over medium heat. Add broccoli and cook until crisp-tender, 2 to 3 minutes per side. Add broccoli rabe and a pinch of salt and cook until bright green and just wilted, 3 to 5 minutes. Stir in just half the lemon juice. (4-servings: use 2 tbsp olive oil)

Fluff millet with fork and stir in remaining lemon juice, capers, raisins, and a pinch of salt. Divide lemon-caper millet between plates. Top with Sicilian broccoli and tarragon-hazelnut relish. Buon appetito!