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.
Preparation Details
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8
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
Steps
- 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.
