Spicy Tomato Millet Recipes

MEXICAN MILLET

Mexican Millet image

This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned

Provided by Kozmic Blues

Categories < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 garlic clove, minced
1 cup millet
1 small yellow onion, finely diced
1 jalapeno, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
1/2 teaspoon salt (to taste)
1/4 teaspoon cumin
1 (14 ounce) can diced tomatoes, drained
2 tablespoons fresh cilantro, chopped

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.

SPICY TOMATO MILLET

Spicy Tomato Millet image

This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides!

Provided by Elise and family

Categories One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 onion, chopped
2 garlic cloves, chopped fine
2 tablespoons olive oil
1 cup millet, organic
1 1/2 tablespoons jalapeno peppers, chopped (or less)
2 cups water
2 tablespoons tomato paste, organic
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried anise
salt and pepper, to taste

Steps:

1. Fry onion and garlic in oil, on medium heat, until tender.
2. Add jalapeno and millet. Cook, stirring often, for three minutes.
3. Stir tomato paste into two cups water.
4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside). Enjoy!

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