Prep 10 mins
Cook 40 mins
This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned
- 2 tablespoons canola oil
- 1 garlic clove, minced
- 1 cup millet
- 1 small yellow onion, finely diced
- 1 jalapeno, seeded and minced
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon cumin
- 1 (14 ounce) can diced tomatoes, drained
- 2 tablespoons fresh cilantro, chopped
- Heat oil in a skillet over medium heat.
- Add garlic and stir until just fragrant.
- Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
- Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
- Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
- Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
- Remove from heat, and allow to sit covered for 10 more minutes.
- Stir in cilantro, then fluff with a fork before serving.
This is very good; but the canned tomatoes, even drained, added a bit more liquid than I like. The original recipe in Veganomicon calls for 1/3 C seeded firm ripe tomato finely chopped. If using canned tomatoes, try seeding them if they're whole. If using petit diced, drain very well and use only 1/3 C to stay truer to the original recipe.