2 1/2 cups filtered water
1 cup millet, rinsed and drained
2 teaspoons sea salt, divided
1/4 cup extra-virgin olive oil
1/2 vegetable bouillon cube
2 pounds ripe plum tomatoes (about 14) chopped and seeded
1/4 teaspoon freshly ground black pepper
1/2 plain soy milk or fresh nut milk
2 teaspoon fresh basil, finely sliced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh Italian parsley
Bring the water to a boil in a 4 quart pot and add the millet and 1 teaspoon of the salt. Cover, lower heat to a simmer, and cook for 30 minutes, until the water is completely absorbed. Fluff with a fork and set aside.
Place a large skillet over medium heat and add the oil. Add the bouillon cube and stir with a wooden spoon until the cube has completely dissolved, about 1 minute.
Add the tomatoes, and season with the remaining 1 teaspoon of salt and the pepper. Cook, stirring often, about 5 minutes.
Pour in the milk and cook, stirring frequently, until the liquid has reduced by half, about 15 minutes. Remove the skillet from the heat and set aside.
Toss the millet with the sauce and the basil, rosemary, sage, and parsley. Serve hot.