Recipe by asjlachuk
"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."
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green bell pepper, chopped
salt and ground black pepper to taste
chopped fresh cilantro, or more to taste
It was a bit bland for me and not very Cuban. I added cumin, lime, black beans, paprika. Also, ned to roast millet prior to adding to sautéed veg, obviously
I followed this as directed, only adding 1t. smoked paprika and 1/4 t cayenne. It took about 15 minutes longer to cook than stated, and came out slightly crunchy, but mostly mushy. I'm not sure if I did something wrong in the cooking or it's supposed to be mushy. It was still a bit boring as a side dish, so I will probably add black beans and other spices to it. I may then add cheese and eat as a meal.
Just made it last night. I added a red pepper as well and at the end added a can of black beans that I had rinsed before. Not only was it nice looking but it tasted very good. Both my husband and son loved it.
I made this recipe precisely, except that I added about a 1/4 tsp. of cayenne and 1 tsp. of paprika for a little more kick. I thought it tasted excellent, and I'll definitely be saving it for future use as a side dish or a light main course. Thank you for a great recipe!
I added cumin, paprika, black beans and smoked beef sausage. I also used beef broth, red bell pepper, 3 cloves of garlic and a jalapeno pepper. topped it with a little sour cream and my picky eater had seconds! turned out really good!
This is surprisingly good, and it's a great way to hide veggies for picky eaters. My 11 year old who "hates carrots" gobbled it up.
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Inspired Millet
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 130
** Calories from Fat: 26
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