Monday, October 23, 2006

Mexican Millet

Copyright: Isa Chandra Moskowitz and Terry Hope Romero, Veganomicon
2 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion, diced finely
1 jalapeno, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1/3 cup finely diced tomato (about 1 medium-size, firm, ripe tomato, seeded) plus extra for garnish
2 tablespoons finely chopped cilantro
Freshly squeezed lime juice, for garnish
Heat the peanut oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeno and fry, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. Add the millet, stir to coat, and saute for 4 to 6 minutes, until the millet is lightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.
Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes, until all liquid is absorbed.
Remove from the heat and allow to sit, covered, for 10 minutes, then sprinkle with chopped cilantro and fluff the millet with a fork. Garnish each serving with a little fresh lime juice and diced tomato, if desired.

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