Guest guest Posted March 1, 2001 Report Share Posted March 1, 2001 * Exported from MasterCook * Mexican Millet Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 311 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 cup millet -- rinsed 1 cup chopped onions 1 clove garlic -- minced 1 1/2 cups water 3/4 cup salsa (see separate recipes) 2/3 cup chopped black olives 1/2 cup chopped Cilantro-Two Onion Relish (see separate recipe) 2 teaspoons olive oil 1/4 teaspoon salt -- or to taste Vegan. Low fat Makes: 5 cups, serves: 6 to 8 I used a medium-spicy green salsa and the result was fairly spicy; use mild or very spicy salsa according to your taste. If you don't have a green salsa, red will be fine. If you haven't prepared the Cilantro-Two Onion Relish (see separate recipe), you can just add chopped scallions and/or onion, plus chopped cilantro and/or parsley to taste. 1. In a 2-quart saucepan, heat the vegetable oil over medium-high heat. Add the millet; cook, stirring, until the millet crackles, about 2 minutes. 2. Add the onions and garlic; cook, stirring, until onions are softened, about 2 minutes. 3. Add the water and salsa; bring to a boil. Reduce heat and simmer, covered, 20 to 30 minutes, or until liquid has been absorbed. Remove from heat; stir in the olives, relish, olive oil, and salt; fluff with a fork. Let stand 5 minutes. Variation: Add 3/4 cup finely chopped, seeded tomatoes when you add the olives. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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