What’s for dinner tonight? How about this Gluten Free Mexican Fonio – read more for the full recipe!
Not familiar with Fonio? It’s the newest Gluten Free & Diabetic friendly grain to hit America!
Fonio is a nutritious gluten free ancient grain, the smallest in the millet family. It 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!
- 1 cup raw Atacora Fonio
- 2 cups vegetable broth
- 3 tbsp tomato paste
- 2 tbsp Atacora Red Palm Oil or olive oil
- 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
- 2 tbsp finely chopped cilantro
- Options: freshly squeezed lime juice
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.