1. In rice cooker add organic brown basmati rice-millet mixture and veggie broth and stir before adding water. Cook.

2. Put rice-millet mixture in wok on med-low setting with organic high-heat safflower oil. Stir.

3. Add farmers market veggies. I added some nice heirloom-type peppers, very tasty tomatoes, broccoli crowns, asian scallions which are a bit hotter than regular ones, and half of a jalapeno pepper.

4. Add pieces of super-firm sprouted tofu.

5. Stir and cover wok tightly to allow steam to soften veggies and tofu. Cook for 5-10 minutes. The key is to soften the veggies and preserve the flavor without overcooking.

6. When done, the veggies will still have a nice, fresh flavor but be a little soft.

7. To serve, I added Real Salt, Rawmesan, and coarsely ground black pepper.

Eating this dish is simply blissful. I believe this food is the apex of food on Earth!