Mexican Millet

I’ve just discovered millet.  I don’t know why I’ve never cooked this grain before, but I’m very impressed!  It’s kind of a bit like a cross between quinoa and cous cous.  Sort of.  Anyway, it’s yum, and very versatile.  This is the second millet dish I’ve cooked in a week, and I’m definitely going to be keeping this grain in the cupboard for last-minute use.

This dish is really simple, yet really yum.  Even though it has a fresh chilli in it (I couldn’t find jalapenos) it’s not hot, just flavoursome.  And the lime juice really makes it – try it and see!

Mexican Millet

Mexican Millet

Serves 4 (although we must be pigs because we ate it all between 2!)

Time: 45 mins

Ingredients:

  • 30mL peanut or vegetable oil (I used almond oil, olive oil would work fine too)
  • 1 clove garlic, minced
  • 1 cup millet
  • 1 small onion, diced finely
  • 1 jalapeno, seeded and minced (I used a finely chopped green chilli)
  • 2 cups vegetable broth
  • 2 tbs + 1 tsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/3 cup finely diced tomato, plus extra for garnish (about 1 medium-size, firm, ripe tomato)
  • 1.5 tbs finely chopped coriander
  • freshly squeezed lime juice, for garnish

Method:

Heat the oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat.  When the garlic begins to sizzle, add the onion and jalapeno (or chilli), and fry, stirring occasionally, until the onion is soft and slightly golden, 6-8 mins.  Add the millet, stir to coat, and saute for 4-6 mins, until the millet is lightly golden.  pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.

Bring the mixture to a boil, stir once, and cover.  Lower the heat to low and cook for 25-30 mins until all liquid is absorbed.

Remove from the heat and allow to sit, covered, for 10 mins, then sprinkle with chopped coriander and fluff the millet with a fork.  Garnish each serving with a little fresh lime juice and diced tomato.

Source:  Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero

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Categories: Grains & Legumes, Light Meals, Main Meals, Side Dishes | Tags: | 3 Comments

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3 thoughts on “Mexican Millet

  1. Pingback: Potato Kale Vegetarian Enchiladas with Roasted Chili Sauce - The Culinary Life

  2. Pingback: Millet Has a New Fan |

  3. Pingback: Potato Kale Vegetarian Enchiladas with Roasted Chili Sauce - Fearless Fresh

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