Sunday, April 06, 2008

Spicy Millet

1 tablespoon vegetable oil
¼ large minced yellow onion
1 teaspoon kosher salt
.5 teaspoon white pepper
1 teaspoon ground cumin
1 teaspoon tomato bouillon

1 tablespoon dried chives
1 whole dry chipotle
.67 cup millet
1.5 cups water

Saute onion in salt, pepper, cumin, tomato bouillon and oil until onions are translucent. Add chives, millet and water; stir well and bring to a boil. Add chipotle pepper and cover pot, reducing heat to low and let cook 30 minutes. Remove pepper. Serves 4.

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