Mexican Millet

• 2 tablespoons canola oil
• 1 garlic clove, minced
• 1 cup millet
• 1 small yellow onion, finely diced
• 1 jalapeno, seeded and minced
• 2 cups vegetable broth
• 3 tablespoons tomato paste
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon cumin
• 1 (14 ounce) can diced tomatoes, drained
• 2 tablespoons fresh cilantro, chopped

1. Heat oil in a skillet over medium heat.
2. Add garlic and stir until just fragrant.
3. Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
4. Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
5. Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
6. Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
7. Remove from heat, and allow to sit covered for 10 more minutes.
8. Stir in cilantro, then fluff with a fork before serving.

canola oil, garlic, millet, yellow onion, jalapeno, vegetable broth, tomato paste, salt, cumin, tomatoes, fresh cilantro

Taken from www.food.com/recipe/mexican-millet-428169 (may not work)