Serving Size: 4

Ingredients:

2 tablespoons vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion,
diced finely
1 jalapeno, seeded and minced (optional)
2 cups vegetable broth
3 tablespoons tomato paste
Salt to taste
1/4 teaspoon ground cumin
1 lime, cut into wedges

Directions:

Heat the oil and garlic in a medium skillet over medium heat for 1 minute.

Add the onion and jalapeno (if using), and sautÈ, stirring occasionally, until the onion is soft, 6 to 8 minutes.

Add the millet, stir to coat, and sautÈ for 4 to 6 minutes or until the millet is golden.

Add the vegetable broth, tomato paste, salt, and cumin, stirring to combine.

Bring to a boil, stir once and cover the pan.

Turn the heat down to low and cook for 25 to 30 minutes, or until all the liquid is absorbed.

Remove from the heat, and let sit, covered, for 10 minutes.

Fluff with a fork and serve.

Offer lime wedges to squeeze over each serving.

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This entry was posted on Tuesday, July 20th, 2010 at 9:05 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.