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

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