Mexicanmillet Recipes

MEXICAN MILLET

Steps:

• Heat oil in a skillet over medium heat.
• Add garlic and stir until just fragrant.
• Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
• Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
• Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
• Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
• Remove from heat, and allow to sit covered for 10 more minutes.
• Stir in cilantro, then fluff with a fork before serving.

TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON

Steps:

• To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
• Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
• While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
• Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.