I served it with homemade croutons--from my no knead fig & fennel bread. The BH&G recipe called for grilled cheese croutons.
2 tablespoons butter
1 medium onion chopped
1 pound carrots peeled and chopped (about 3 cups)
1/2 cup millet
2 1/2 cups reduced-sodium chicken or vegetable stock or broth(I used my homemade)
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup creme fraiche or sour cream(I used sour cream)
1 recipe Grilled cheese croutons (optional)
3 green onions sliced
2 tablespoons chopped fresh dillweed
Source: Better Homes and Gardens.