Side Dish

Mouthwatering Cuban Millet Delight

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.

Recipe Details

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1carrot, chopped

  • 2clovesgarlic, crushed

  • 1tablespoonolive oil

  • 1onion, chopped

  • 1green bell pepper, chopped

  • 1cupmillet

  • 2cupsvegetable broth

  • salt and ground black pepper to taste

  • ¼cupchopped fresh cilantro, or more to taste

Cooking 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.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe8
Calories130
% Daily Value *
Total Fat
3g 		4%
Saturated Fat
0g 		2%
Sodium
123mg 		5%
Total Carbohydrate
23g 		8%
Dietary Fiber
3g 		11%
Total Sugars
2g
Protein
3g
Vitamin C
14mg 		70%
Calcium
17mg 		1%
Iron
1mg 		6%
Potassium
130mg 		3%

* 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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