Mexican Millet

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

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

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.