Mexican Millet

January 15, 2013

by Lindsay Moe

Millet is my new love.

Its crunchy without being impenetrable and has this mysteriously sweet yet savory taste. It is also a good source of iron which I’m excited about right now being a nursing mom and having recently cut out red meat. I’ve been dumping it in all my breads and muffins lately and was super excited when I came across this recipe which basically turns it in to Spanish rice.

I’m sure I will never even make Spanish rice again with this recipe in my pocket. This is hearty and flavorful. Its perfect alongside enchiladas or tacos, or you could even eat it by itself for a satisfying yet light lunch. For my kids who are suckers for rice this is a great way to sneak a few vegetables and a new grain in.

I like to rinse my millet because I’m crazy like that, but its not an essential step if you’re pressed for time. Just make sure you don’t peek under the cover while its simmering because, like rice, all the cooking happens through the trapped steam. Its a grew time to prepare the rest of your dinner or chase your kids around before settling down to a meal.

Mexican Millet

Ingredients

2 tablespoons olive oil

1 clove garlic, minced

1 cup millet

1 small yellow onion, finely diced

1 jalapeno, seeds and ribs removed, minced

2 cups vegetable broth

3 tablespoons tomato paste

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 medium, firm, ripe tomato, finely diced

2 tablespoons finely chopped cilantro

Freshly squeezed lime juice, for garnish

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.

Adapted from Veganomicon: The Ultimate Vegan Cookbook

http://www.theliveinkitchen.com/2013/01/15/mexican-millet/