Cuban Inspired Millet

Cuban Inspired Millet

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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Ingredients

55 m servings 130 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Blend carrot and garlic in a food processor until finely chopped.
  2. 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.
  3. 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.

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

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

Most helpful critical review

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 sur...

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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 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 ea...

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 an...

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 fu...

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.

Absolutely looove this recipe. Simple, quick, healthy and sooooo tasteful. I even (most of the times) skip the peppers and its still great!!!!! The cilantro though its a must!!!! and lots of it.

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 sur...

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