Mexican Millet Recipes

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

Provided by Kozmic Blues

Categories < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Mexican Millet image

Steps:

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

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

CUBAN INSPIRED MILLET

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.

Provided by asjlachuk

Categories Side Dish Grain Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 9

Cuban Inspired Millet image

Steps:

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

Nutrition Facts : Calories 130 calories, Carbohydrate 22.5 g, Fat 2.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 123.3 mg, Sugar 2.4 g

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

More about "mexican millet recipes"

MEXICAN MILLET - THE LIVE-IN KITCHEN

Web Jun 7, 2014 1 clove garlic,, minced 1 cup millet 1 small yellow onion,, finely diced 1 jalapeno,, seeds and ribs removed, minced 2 cups …
From theliveinkitchen.com
4.4/5 (15)
Total Time 1 hr
Category Side Dish
Calories 198 per serving

Place the millet in a fine mesh strainer and rinse under cold running water for two minutes. Set aside and allow to drain completely.
In a medium saucepan over medium heat, heat the oil and garlic. When the garlic begins to sizzle, add the onion and jalapeno. Fry, stirring occasionally, until the onion is soft and slightly golden 6-8 minutes. Add the millet, stir to coat, and cook for 4 to 6 minutes, until the millet is slightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and tomato. Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes or until all liquid is absorbed. Remove from the heat and allow to sit, covered, for 10 minutes. Sprinkle with chopped cilantro and fluff with a fork. Garnish with fresh lime juice, if desired.

Mexican Millet Recipes

MEXICAN MILLET

CUBAN INSPIRED MILLET

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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