Cuban Inspired Millet

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.

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.

Per Serving: 130 calories; protein 3.4g; carbohydrates 22.5g; fat 2.9g; sodium 123.3mg.

Deciding stay in and cook your dinner instead of dining out is good a process in the right way if you’re more point on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eating than by making it homemade Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .