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Cuban Inspired Millet

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Recipe Summary Cuban Inspired Millet

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.

Ingredients | Kitchen Inspiration Nz

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

Directions

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.

Info | Kitchen Inspiration Nz

prep: 20 mins cook: 35 mins total: 55 mins Servings: 8 Yield: 8 servings

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