Cuban Inspired Millet recipe

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Ingredients

1 carrot, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 cup millet
2 cups vegetable broth
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste

Nutrition Info

130 calories
carbohydrate: 22.5 g
cholesterol: : -
fat: 2.9 g
fiber: 3.1 g
protein: 3.4 g
saturatedFat: 0.4 g
servingSize: -
sodium: 123.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend carrot and garlic in a food processor until finely chopped.

  2. Heat olive oil in a pot over medium heat, cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet, stir until fragrant and toasted, about 3 minutes.

  3. Pour vegetable broth into millet mixture, season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

Recipe Yield

8 servings

Recipe Note

My Cuban suegra taught me how to make a sofrito. I used this same process (without tomatoes and plus a carrot) to enhance millet. Serve warm or cold.

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