A nutritious ancient grain and the smallest in the millet family, fonio has a light nutty flavor and a delectable texture. It can be used in salads, stews/soups or even as a breakfast cereal.
Learn more about this AMAZING ancient grain here.
INGREDIENTS:
1 cup Shipetaukin Quick Fonio
2 cups vegetable broth
3 tbsp tomato paste
1 clove garlic, minced
1 small yellow onion, finely diced
1 seeded jalapeno, minced
1 ripe tomato, finely diced
½ tsp salt
¼ tsp ground cumin
GARNISH:
2 tbsp finely chopped cilantro
Options: freshly squeezed lime juice
DIRECTIONS:
In a medium saucepan over medium heat, heat the oil and garlic. When the garlic begins to sizzle, add the onion and jalapeno. Fry, stirring occasionally until the onion is soft and slightly golden in color – about 6-8 minutes. Next add the fonio in the pan, stir to coat, and then continue cooking for another 4 to 6 minutes, until the fonio is browned. SLOWLY pour in the vegetable broth, this should take 4-5 minutes and then add the tomato paste, cumin, salt, and diced tomato. Bring the mixture to a boil, and then remove from heat & cover. Let sit for 10-15 minutes or until all liquid is absorbed. Fluff with a fork and serve sprinkled with chopped cilantro and some fresh lime juice, if desired.
