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Mexican Millet

This is adapted from Veganomicon by Moskowitz and Romero.  Serves 4.

Fry in a medium saucepan over medium heat 7 min:

  • 2 T peanut or vegetable oil
  • 1 small yellow onion, diced

Turn down heat and add:

  • 1 clove garlic, minced
  • 1 c millet
  • 1 jalapeño, seeded and minced

Cook 5 min until millet is golden.  Add:

  • 2 c vegetable broth
  • 3 T tomato paste (I used spaghetti sauce and reduced the water)
  • 1/2 t salt
  • 1/4 t ground cumin

Bring to a boil, stir once, cover and cook 25-30 min, until millet is tender and broth is absorbed.

Garnish with cilantro, fresh diced tomato, and lime juice as desired.


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