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.


Recipes · Side Dish · Grain Side Dish Recipes


Prep Time: 20 mins
Cook Time: 35 mins
Servings: 8
Total Time: 55 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 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

  • ΒΌ cup chopped fresh cilantro, or more to taste


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.


Nutrition Facts (per serving)

Nutrition Facts
130 Calories
3g Fat
23g Carbs
3g Protein


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