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 Details

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Servings: 8

Ingredients

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

Steps

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.