Cuban Inspired Millet

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 130 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 carrot, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 2 cups vegetable broth
• 1 cup millet
• ¼ cup chopped fresh cilantro, or more to taste

Recipe Instructions

Step 1

Blend carrot and garlic in a food processor until finely chopped.

Step 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.

Step 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.