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"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." — asjlachuk
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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
1/4 cup chopped fresh cilantro, or more to taste
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. Thank you!
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* 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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