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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.
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
- ¼ cup chopped fresh cilantro, or more to taste
Directions
Step 1
Blend carrot and garlic in a food processor until finely chopped.
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Sodium123mg | 5% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber3g | 11% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C14mg | 70% |
| Calcium17mg | 1% |
| Iron1mg | 6% |
| Potassium130mg | 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.
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