Heat 1 tsp olive oil in small saucepan over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add millet and toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered.

Meanwhile, toast hazelnuts over medium heat in large nonstick skillet until fragrant, 3 to 5 minutes. Transfer to small bowl. Add tarragon, garlic, 2 tbsp olive oil, and a pinch of salt and stir tarragon-hazelnut relish. Wipe skillet clean.

Heat 1 tbsp olive oil in same skillet over medium heat. Add broccoli and cook until crisp-tender, 2 to 3 minutes per side. Add broccoli rabe and a pinch of salt and cook until bright green and leaves are just wilted, 3 to 5 minutes. Stir in just half the lemon juice.

Fluff millet with fork and stir in remaining lemon juice, capers, raisins, and a pinch of salt. Divide lemon-caper millet between plates. Top with Sicilian broccoli and tarragon-hazelnut relish. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.