Kale and Cabbage Pilaf

We like our greens here. I particularly love my brassicas, so this is a favorite.

1/2 Tbs oil
1 onions, finely chopped
4 garlic loves, minced
1/2 head small cabbage, shredded
1 bunch kale, cut in chiffonade
2 Tbs salted herbs
juice of 1/2 a lemon
1 Tbs dried dill
1 cup jasmine rice
1/4 cup millet
2 cups water
salt and pepper to taste

Saute the onion and garlic about 5 minutes. Add the cabbage and saute another 10 minutes. Then add the kale and salted herbs for another 5-10 minutes. Then add the lemon juice, dill, rice, millet, and water. Bring to a boil, cover, reduce heat to medium low or just low enough to keep it all steaming. Keep covered for 20 minutes, then reduce heat to as low as it will go for another 5-10. Turn off the heat and leave covered for 10 minutes. The fluff, add a little salt and pepper, then serve. We had it with marinated baked tempeh, white bean salad, and a yogurt-tahini sauce.