1 teaspoon olive oil

2 small shallots, diced

1 cup millet

1 cup vegetable broth

1 ½ cups water

1/3 cup pine nuts, lightly toasted in a dry skillet

½ cup dried cranberries

salt and pepper

In a medium-sized saucepot (2 or 3 quarts), heat olive oil over medium-low heat. Add shallots, sauté for two to three minutes, until translucent and starting to brown. Add millet, stir to combine, and toast for three to four minutes.

There’s a showdown brewing at the bread corral, and it looks like Wonderbread’s days are numbered. The once-popular white bread, so pliable it could double for Play-Doh, had to file for bankruptcy protection last year; come January, you won’t even be able to find the famous dot-spotted loaf in Oregon and Washington supermarkets.