I’m not much of a spice-fanatic. Okay let’s be honest, I can barely tolerate mild salsa. But I still enjoy Mexican style dishes like tacos and fajitas and this spin on Spanish rice. I just don’t eat them all the time…and I don’t add as much cumin or pepper as most people…and I always keep a carton of almond milk nearby.
If you’re a real spice fiend, then you may want to up the cumin depending on what your taste buds can take.
I was inspired to expand my whole grain repertoire after watching this video. I finally tried this fluffy golden grain, and I give it a thumbs up. Millet really couldn’t be any easier to prepare. In fact, this entire recipe couldn’t be any easier to prepare. Just chop, season, simmer, and wait. Then garnish with a little fresh cilantro for a fresh pop of green flavor.
All About Millet: This stuff is old! Like 10,000 years old. Millet cultivators of the Neolithic era probably didn’t think much about gluten, but millet is a gluten-free grain. In addition to its light and fluffy texture, millet delivers a good dose of protein, fiber, magnesium, and B vitamins.
What does it taste like? The flavor is quite mild, which makes it great for sweet or savory recipes. I took it in the savory direction with this recipes, but check out this Creamy Millet Porridge with Cinnamon Vanilla Pears for a sweet option.
Here’s the video version starring the marvelous millet!
Spanish Style Millet
1/2 of a green bell pepper, chopped
1/4 cup onion, diced
1 cup millet
2 medium tomatoes, diced
1/4 tsp ground cumin
Cilantro for garnish (or add some in while cooking!)
- Combine the onion and bell pepper in a non-stick saucepan. Cook on high heat for 2-3 minutes stirrinig frequently.
- Add the tomatoes, millet, and 2 cups water.
- Add the cumin and stir.
- Bring it to a boil.
- Reduce the heat to low and cook for 20-25 minutes until all the water is evaporated. Stir to fluff.
- Serve with fresh cilantro on top.
Did you know that Spanish rice isn’t really Spanish at all? It’s a complete misnomer! The dish only exists in Mexico and America, and it only goes by this name in America. In Mexico it is just called arroz. That is what Wikipedia taught me today.
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