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.
Original recipe makes 8 servings
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
1/4 cup chopped fresh cilantro, or more to taste
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PREP
20 mins
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COOK
35 mins
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READY IN
55 mins
Directions
- Blend carrot and garlic in a food processor until finely chopped.
- 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.
- 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
Calories: 130 kcal
Carbohydrates: 22.5 g
Cholesterol: 0 mg
Fat: 2.9 g
Fiber: 3.1 g
Protein: 3.4 g
Sodium: 123 mg
