Kale-Stuffed Portobellos with Millet

Ingredients

• 1 cup raw millet
• 3 cups vegetable broth (or water)
• ¾ teaspoon salt, divided
• 4 tablespoons olive oil, divided
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• 2 large cloves garlic, chopped
• ⅛ teaspoon pepper
• 4 portobello mushrooms, stems removed
• 1 bunch lacinato kale, stems removed, leaves thinly sliced
• Pinch of crushed red pepper flakes
• 2 tablespoons chopped chives, for garnish
• 2 tablespoons sliced almonds, for garnish