Mexican Millet Recipe

Name: Mexican Millet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 garlic clove, minced; 1 cup millet; 1 small yellow onion, finely diced; 1 jalapeno, seeded and minced; 2 cups vegetable broth; 3 tablespoons tomato paste; 1/2 teaspoon salt (to taste); 1/4 teaspoon cumin; 1 (14 ounce) can diced tomatoes, drained; 2 tablespoons fresh cilantro, chopped

Servings: persons

2 tablespoons canola oil
1 garlic clove, minced
1 cup millet
1 small yellow onion, finely diced
1 jalapeno, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
1/2 teaspoon salt (to taste)
1/4 teaspoon cumin
1 (14 ounce) can diced tomatoes, drained
2 tablespoons fresh cilantro, chopped

1
Heat oil in a skillet over medium heat.
2
Add garlic and stir until just fragrant.
3
Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
4
Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
5
Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
6
Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
7
Remove from heat, and allow to sit covered for 10 more minutes.
8
Stir in cilantro, then fluff with a fork before serving.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 garlic clove, minced, 1 cup millet, 1 small yellow onion, finely diced, and more.

Yes, Mexican Millet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Millet

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