In a medium sized pot, over medium heat, heat the olive oil. Add the millet and fry it in the oil, stirring constantly, until golden brown(about 3-4 minutes).
Add the cinnamon, lemon or orange rind and salt to the millet, followed by the almond milk and water. Bring the mixture to a boil, and once boiling, decrease the heat to medium-low. At this point, add the brown rice syrup, apricots, golden raisins and walnuts and give everything a good stir. Cook over low heat for 20-25 minutes. It’s ready as soon as the mixture is soft and creamy.
Serve and eat while warm, with an extra drizzle of brown rice syrup, a few more walnuts and some pomegranate seeds.