Mexican Millet

Name: Mexican Millet
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

11 ingredients

8 steps

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.