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Learn how to cook millet perfectly every time with this easy stovetop method: just 3 ingredients and 20 minutes. You can use it in bowl meals, salads, casseroles, and more!
Looking for a new whole grain to add to your repertoire? Try millet! Millet is lesser known than grains like quinoa and farro (possibly because it’s also used as bird food in the US!). But it’s a diet staple in Africa, Asia and beyond that’s becoming more popular worldwide.
I love that millet cooks quickly — in just 20 minutes (about half the time of brown rice) and it’s super versatile. Instead of being extra chewy like many whole grains, it has a light, almost couscous-like texture. Use it in grain bowls, grain salads, casseroles, soups, veggie burgers, and more!
What Is Millet?
Millet is a whole grain that looks like a tiny kernel of corn. It’s actually a seed that comes from plants in the grass family called Poaceae. It’s gluten-free and a great substitute for couscous or bulgur wheat.
This seed is an important diet staple in Africa and Asia, and becoming more popular in the West for its nutritional content. Millet is fairly high in protein (1 cup cooked millet has 6 grams protein). It’s also a good source of various vitamins and minerals, like calcium, phosphorus and magnesium.
Millet comes in many different varieties, but your local grocery store most likely sells yellow proso millet. It has a slightly nutty flavor and makes for an easy side dish. It also works as a hearty breakfast cereal with milk and honey or sugar, much like oatmeal.
How to Cook Millet: Tips for the Best Results
There are a few ways to cook millet: head to the recipe below for my master method! Here are a few tips on the basic method before you start:
- For a fluffy, light millet, use 1 part dried millet to 2 parts water. The instructions on your package of millet may differ from ours, but we’ve found this ratio works best for us.
- Toast the millet in a dry pan first. Stir it over medium heat for a few minutes until fragrant. This helps to bring out its nutty flavor.
- Add the water, olive oil and salt and simmer 17 to 20 minutes. Bring the water to a boil, then reduce to a simmer and cover the pot. Cook until all the water has been absorbed.
Millet Recipes to Try
Millet is a versatile grain you can use in many different ways! Eat it as a side dish, in a bowl meal, throw it into soups and stews, eat it as a casserole or even in a veggie burger. Here are a few of my favorite millet recipes:
- Easy Grain Bowl: Millet is my top pick for grain bowls: it’s light enough to let the toppings shine. Pair it with chickpeas, Mediterranean veggies, and a creamy tahini dressing for a fast, satisfying dinner.
- Cheesy Millet & Broccoli Casserole: Swap out rice and use millet in a cozy, cheesy broccoli bake. It holds up well in casseroles and soaks in all the good flavors.
- Millet & Veggie Grain Salad: Use millet 1:1 in place of couscous in a colorful grain salad with herbs, garlic, and lemon. It’s ideal for picnics, potlucks, or make-ahead lunches.
- Millet Stuffed Peppers: Millet makes a great vegetarian filling for stuffed peppers: lighter than rice but just as hearty.
Serving Suggestions
Here are a few other ways I like to serve the base recipe of millet below:
- As a side dish with roasted vegetables and a drizzle of good olive oil
- Stirred into a power bowl with tahini sauce
- Topped with a fried egg and hot sauce for a fast breakfast
- With canned chickpeas, chopped cucumbers and tomatoes, and a big scoop of hummus for a Mediterranean-inspired plate
Storage Instructions
Cooked millet stores well. Let it cool then transfer to an airtight container and refrigerate for up to 4 days. It can also be frozen for up to 3 months, though the texture becomes slightly more mushy.
To reheat, warm it in a saucepan with a splash of water over medium-low heat, or the microwave works in a pinch.
Dietary Notes
This millet recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
Raw millet contains something called saponins, a natural coating that can taste a bit soapy. Toasting it in a dry pan before cooking helps this. You can also rinse it under cold water before toasting.
Yes! Millet is naturally gluten-free and a nice substitute for couscous or bulgur wheat in recipes.
Yes! Use the same 1:2 ratio (1 cup millet to 2 cups water) on the white rice setting.
How to Cook Millet
Here’s how to cook millet in 20 minutes with 3 ingredients! A tasty alternative to couscous or rice, it’s easy to make and versatile.
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup millet
- 2 cups water
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
Instructions
- Pour the millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently, until it smells toasted and you start to hear the millet pop.
- Pour in the 2 cups water (it will spit as the pan is hot, so take care). Add the olive oil and salt. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for about 17 to 20 minutes, until the water has been completely absorbed.
- Allow to stand covered for 10 minutes. Fluff the millet with a fork. Add more salt to taste if desired. To serve as a side dish, add chopped herbs, spices, more olive oil or butter, or Parmesan cheese to taste.
I just investigated the beet risotto – that looks great! Good thought on subbing in rice pudding as well — we’ve never made rice pudding, however will think about this when we do
Hey guys,
How long will this keep in the fridge once cooked?
Thanks
Corey
Hi there! It should last 3 to 4 days refrigerated. Hope you enjoy!
I have had millet here for several months, so will try it out, either for breakfast or in a salad in place of rice.
Worthwhile to remember that millet can suppress thyroid function and cause hypothyroidism, if you eat a lot. So best taken in moderation.
Some dont like the taste of millet, that is the saponine a bitter soap tasty stuff on the outside of the seed.
To get rid of it you have to either let it sit a while in water an rinse thoroughly. Or put boiling water on, rinse in cold water; do that a couple of times and you will get rid of that soapy taste. Cant do that with the flakes. Some manufactories do rinse the millet before sending out to the costumers. Millet is great, roast onion, tomatoes, red bell pebber, chilli, season with a curry of your like and mikse it into the cooked millet.
My first time making and eating millet and made it today according to your recipe and it came out well. Is it supposed to still have alittle bite to it?
Just found your site when looking for information about Millet. I had some and wanted to use it so began “googling”.
Impressed with the nutrition content.
I cooked Millet in my Rice Cooker on White Rice. If you do, when finished, check to see if is is cooked to your preference.
I made it for cereal, so wanted it a bit moist.
Thanks for your Roasted Broccoli and CheddarMillet Bake. Sounds delicious! Will try it very soon. Joyce