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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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 |
1/4 cup chopped fresh cilantro, or more to taste |
Directions:
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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