This Mexican Millet is a fun and healthy twist on Spanish rice!
Millet is my new love.
Its crunchy without being impenetrable and has this mysteriously sweet yet savory taste. It is also a good source of iron which I’m excited about right now being a nursing mom and having recently cut out red meat.
I’ve been dumping it in all my breads and muffins lately and was super excited when I came across this Mexican millet recipe which basically turns it in to Spanish rice.
I’m sure I will never even make Spanish rice again with this recipe in my pocket. This is hearty and flavorful.
Its perfect alongside enchiladas or tacos, or you could even eat it by itself for a satisfying yet light lunch. For my kids who are suckers for rice this is a great way to sneak a few vegetables and a new grain in.
I like to rinse my millet because I’m crazy like that, but its not an essential step if you’re pressed for time.
Just make sure you don’t peek under the cover while its simmering because, like rice, all the cooking happens through the trapped steam. Its a good time to prepare the rest of your dinner or chase your kids around before settling down to a meal.
Mexican Millet
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic,, minced
- 1 cup millet
- 1 small yellow onion,, finely diced
- 1 jalapeno,, seeds and ribs removed, minced
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 1 medium, firm, ripe tomato, finely diced
- 2 tablespoons finely chopped cilantro
- Freshly squeezed lime juice,, for garnish
Instructions
- Place the millet in a fine mesh strainer and rinse under cold running water for two minutes. Set aside and allow to drain completely.
- In a medium saucepan over medium heat, heat the oil and garlic. When the garlic begins to sizzle, add the onion and jalapeno. Fry, stirring occasionally, until the onion is soft and slightly golden 6-8 minutes. Add the millet, stir to coat, and cook for 4 to 6 minutes, until the millet is slightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and tomato. Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes or until all liquid is absorbed. Remove from the heat and allow to sit, covered, for 10 minutes. Sprinkle with chopped cilantro and fluff with a fork. Garnish with fresh lime juice, if desired.
Notes
Julee says
Do you think I could prepare this in a crock pot or rice maker?
Lindsay Moe says
I haven’t tried it either way so I cannot recommend it. There are a lot of steps which I think would make it less than ideal for the crock pot or the rice maker. If you do give it a try let us know how it goes!
Noa @ 1000 crumbs says
I made this yesterday for the family and they loved it!
I just served it with some green salad and it went really good together.
Thanks for a great recipe!
j.w says
Hi! I tried this recipe and it was really delicious. The problem was I overcooked it and the bottom part of the millet was burned. Otherwise, it was good and yummy! I used 2 cups of millet, used 4 cups of water instead of 2 cups vegetable broth, added more cumin, used 4 cloves garlic, and cooked the jalapeno with seeds and rib to make it spicy 🙂 thank you for making this.
Jessica Flory says
This was delicious!! Served it alongside some loaded Mexican sweet potatoes. I am looking for more ways to use millet and this was the perfect side!
Steph says
Hi, than you for the recipe
I just made it and it tastes amazing! It’s a bit mushy though, all the water was gone after 15 mins of simmering.
Ta
Steph
Lindsay Moe says
Thanks for sharing, glad you enjoyed it!