Mexican Millet
Elevate your weeknight dinners with this vibrant and wholesome Mexican Millet, a delicious one-pot dish bursting with bold flavors and nourishing ingredients! Featuring fluffy, nutty millet as the base, this recipe is simmered with aromatic spices like cumin, smoked paprika, and chili powder, perfectly balanced by the tang of lime juice and the freshness of chopped cilantro. Tossed with sweet corn, juicy diced tomatoes, and colorful bell peppers, this dish is as visually appealing as it is tasty. Naturally gluten-free and packed with plant-based protein, it's a hearty, healthy option that's ready in just 35 minutes. Perfect as a standalone meal or a flavorful side for your favorite Mexican-inspired dishes, this millet recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 cup canned diced tomatoes, with juices
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Instructions
Rinse the millet under cold water to remove any excess starch. Drain thoroughly.
In a medium saucepan, toast the millet over medium heat for 3-4 minutes, stirring frequently, until it smells nutty. Set the millet aside in a small bowl.
In the same saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 3 minutes until softened.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2 minutes until fragrant.
Add the toasted millet back into the pan along with the diced tomatoes (with their juices), vegetable broth, and water. Stir to combine.
Season the mixture with ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 15-18 minutes, or until the millet has absorbed most of the liquid and is tender.
Stir in the frozen corn kernels and let them heat through for 2-3 minutes.
Remove the pan from heat and stir in the lime juice and chopped cilantro.
Fluff the millet with a fork before serving. Adjust seasoning with additional salt or lime juice, if desired.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 34.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2513 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
