Cuban Inspired Millet

4.6
(15)
13 Reviews
3 Photos

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.

Submitted by asjlachuk
Updated on November 22, 2024
close up view of Cuban Inspired Millet in a pot
3
3
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

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 (per serving)

130 Calories
3g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 130
% 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 7%
Vitamin C 14mg 16%
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.