1 cup millet
2 cups water
2 teaspoons olive oil
1 clove garlic, minced
2 fresh ears corn, kernals removed (or the equivalent in frozen or canned)
4 large tomatoes, diced
salt and pepper, to taste
1 tablespoon cumin
1 1/2 cups cilantro, chopped
1. Bring millet and water to a boil. Cover and turn down heat until all water is absorbed. (about 15-20 minutes)
2. In a large skillet, heat oil over medium-high heat and add garlic and corn. Sauté for 2 minutes and then add tomatoes. Season lightly with salt and pepper.
3. Add the cumin. Let simmer for 5 minutes. Remove from heat and add the millet. Mix well and season with salt and pepper, to taste. Add in the cilantro and serve.
Enjoy!
Source of recipe: I wrote this recipe.