Mexican Millet
50 mins (prep 10, cooking 40)
11 ingredients
8 servings
This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned

Categories:  <-60-mins , time-to-make ,
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Serving Size (95.9 g)
Servings 8
Amount per Serving
Calories 135.81 Calories from Fat 43.29
% Daily Value *
Total Fat 4.81g 59.26%
Saturated Fat 0.46g 18.45%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 385.19mg 128.4%
Total Carbohydrate 20.21g 53.88%
Dietary Fiber 2.38 g 76.05%
Sugars 1.18 g %
Protein 3.05g 48.73%
Vitamin A 211.71IU% Vitamin C 1.34mg%
Calcium 6.2mg% Iron 1.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes, fresh cilantro