Recipe: Millet-Carrot-Hijiki-Burdock

2 stalks scallions, sliced
2 tablespoons olive oil, divided
2 carrots, shredded
3-inch piece thinly sliced burdock root
1 cup millet
1/4 cup hijiki, soaked and rinsed
6 cups water
Gomasio to garnish

1. In a sauce pan sauté scallion in 1 tablespoon of olive oil.
2. Add carrots and sauté for 4 minutes.
3. Add sliced burdock, millet and hijiki and sauté for about 3 minutes.
4. Add water and bring to a boil. Cover and cook low heat for 30 minutes.
5. Mix and let sit covered for 5 minutes.
6. Add remaining olive oil, sprinkle with gomasio and serve.