1/1 Photo of Mexican Millet
Kozmic Blues's Note:
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
My Private Note
Units: US | Metric
- 1Heat oil in a skillet over medium heat.
- 2Add garlic and stir until just fragrant.
- 3Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
- 4Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
- 5Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
- 6Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
- 7Remove from heat, and allow to sit covered for 10 more minutes.
- 8Stir in cilantro, then fluff with a fork before serving.
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Nutritional Facts for Mexican Millet
Serving Size: 1 (95 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 148.3
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 302.3 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 3.2 g
- Sugars 3.0 g
- Protein 3.5 g
The following items or measurements are not included: