Total Time
50mins
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

Ingredients Nutrition

Directions

  1. Heat oil in a skillet over medium heat.
  2. Add garlic and stir until just fragrant.
  3. Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
  4. Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
  5. Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
  6. Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
  7. Remove from heat, and allow to sit covered for 10 more minutes.
  8. Stir in cilantro, then fluff with a fork before serving.
Most Helpful

4 5

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.