Mexican Millet Food

MEXICAN MILLET

Mexican Millet image

This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned

Provided by Kozmic Blues

Categories < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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

CUBAN INSPIRED MILLET

Cuban Inspired Millet image

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

Ingredients

1 carrot, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 cup millet
2 cups vegetable broth
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste

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

TOASTED MILLET

Toasted Millet image

A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Provided by Sharon123

Categories Low Protein

Time 40m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 cup millet
3 cups water
salt
fresh ground black pepper
butter

Steps:

Rinse the millet quickly to wash off any dust, then drain, shaking off as much moisture as possible.
Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
Bring 3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.

Nutrition Facts : Calories 252, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 48.6, Fiber 5.7, Protein 7.3

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