This Mexican Millet is a fun and healthy twist on Spanish rice! It’s a vegan side dish that is full of veggies, fiber, and flavor. It’s sure to become your favorite millet recipe!
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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 as a vegetarian is so important to find.
This millet recipe is 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.
Ingredients
- Olive oil
- Garlic
- Millet
- Onion
- Jalapeno
- Vegetable broth
- Tomato Paste
- Salt
- Cumin
- Tomato
- Cilantro
- Lime juice
How to make Mexican millet
- Rinse the millet in a fine mesh strainer 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.
Top tips
Where to find millet
Millet can be found near the other grains in the natural and organic aisle of most major grocery stores. You can also order it online from many major food retailers.
No peeking
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.
How to store
Leftovers will keep covered in the refrigerator for up to 3 days. You can also freeze millet for up to 3 months.
Tips for customizing Mexican millet
- Make it spicier by adding more jalapenos, or leaving in the ribs and seeds
- Meat eaters may want to use chicken broth instead of vegetable broth
- Add cooked corn, diced green chiles, or fajita veggies at the end
FAQ
Millet is a whole grain that is a good source of protein, fiber, vitamins, and minerals. It is easy to swap for rice or quinoa if you can’t tolerate those foods or want to diversify your meals.
No, this recipe is intended to taste similar to Spanish rice, which pairs well with a lot of Mexican foods. It is inspired by the flavors of Spain and Mexico.
Letting the millet rest, covered, after cooking will allow it to absorb any remaining liquid and come out fluffy and perfectly cooked. If you just don’t have time you can skip this step, but the texture will be slightly different.
More side dish recipes
- Whipped Sweet Potatoes
- Mashed Butter Beans
- Vegetarian Baked Beans
- Air Fryer Sweet Potato Cubes
- Air Fryer Zucchini
- Air Fryer Corn on the Cob
- Instant Pot Quinoa
- Instant Pot Wild Rice
- Oven Roasted Vegetables
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
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 roma 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!