Place the millet in a heavy-based pan and shake over a high heat until the
millet begins to pop. Remove the millet from the pan. Heat the oil and fry
(saute) the onion and garlic until soft but not brown. Add the millet and
stock, bring to the boil, cover and simmer for 10 minutes. Add the red
pepper and sultanas and cook for a further 10 minutes until the millet is
softened and the stock is absorbed. Serve sprinkled with the pistachios.