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
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
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