Not Just for the Birds: Southwestern Millet

1 cup millet, thoroughly rinsed & strained
1/2 yellow onion, finely diced
1-2 cloves garlic, finely chopped
3 tablespoons tomato paste
2 cups vegetable broth (homemade is best!)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne or chipotle pepper powder

Begin by combining vegetable broth and tomato paste in a small saucepan. Keep warm over low heat. Then combine the cumin, coriander, cayenne, and salt in a small bowl.

Heat olive oil (enough to coat the bottom of the pan) in a saucepan over medium heat. Add onion and garlic and saute, stirring occasionally, until onion is soft and translucent, about 6-8 minutes. Add cumin, coriander, cayenne, and salt. Saute for 30 seconds and add millet. Toast millet with the onion & spice mixture for about 5 minutes until the millet is dry and fragrant. Pour in the vegetable broth and tomato paste mixture and bring to a boil. Once the liquid is boiling, cover and lower the heat. Simmer over low heat for 20-25 minutes, until all of the liquid is absorbed. Remove from heat and let sit for 10 minutes. Uncover, fluff with a fork, and serve.

How to Enjoy Southwestern Millet

I like to make a pot of Southwestern Millet every week on Sunday or Monday and eat it throughout the week. It reheats well and makes a great accompaniment to many meals, such as steak or fish tacos, black bean burgers, and picadillo. Here is one of my favorite easy and cheap meals to make with Southwestern Millet:

Southwestern Millet and Eggs

Reheat millet (1/2 to 3/4 cup per person) in a skillet over medium heat; you can add a little olive oil or water to keep it from drying out. Push millet to one side of the pan, add olive oil or butter, and cook 1-2 eggs (free range folks!) over easy. Arrange millet in center of plate and top with eggs. Sprinkle with chopped cilantro and a couple of spoonfuls of salsa--Frontera's Hot Chipotle is the best! To round out the meal, add tortilla chips, sweet potato fries, corn muffins, or sauteed greens.

Yes, millet is most commonly known as the primary ingredient in bird seed; however, this tiny grain is incredibly good for humans too! Millet is a great source of protein, is very easily digested, and is rich in B vitamins, especially niacin, B6 and folic acid (listen up pregnant ladies!), calcium, iron, potassium, magnesium, and zinc.