Master Recipe: Millet

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Master Recipe: Millet

Ever heard of millet? I hadn’t, until we started getting into whole grains. Millet tends to take a back seat to the fancier-sounding trendy whole grains like quinoa.

On a whim, we recently bought some with no idea what to expect. We were both pleasantly surprised with the result – instead of being extra chewy like most whole grains, it has a light, almost couscous-like texture!

Millet is a great whole grain substitute for white rice or couscous (or even pasta) – it provides more nutritional benefits than white rice or pasta, and it’s also gluten free. I was excited to learn that it cooks in just 20 minutes, which is half the time of brown rice. (While our package instructions said to cook for 35 to 40 minutes, we found it needed much less time.)

Not only is millet a great side, apparently you can also eat it as a breakfast cereal with milk and honey or sugar, much like oatmeal.

Have you tried millet?  What’s your favorite way to use it?

Check for millet in the rice and grains area of your local grocery, or in the bulk aisle at a health foods store.

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Master Recipe: Millet


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  • Author: a Couple Cooks
  • Yield: 4 to 6

Description

The recipe below makes light, fluffy millet. You also can make a creamier version (with a mashed-potato like texture) by adding a little more liquid and stirring frequently while cooking. Our package instructions indicated to add more water and boil for 35 to 40 minutes, but we found the water quantity and time below worked best for us!


Ingredients

  • 1 1/2 cups millet
  • 3 cups water
  • Kosher salt

Instructions

  1. Pour 1 1/2 cups millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently.
  2. Pour in 3 cups water and add a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 17 minutes, until the water has been completely absorbed.
  3. Fluff the millet with a fork, and add some salt to taste.
  4. To serve as a side, add a bit of olive oil or butter, and herbs or spices as desired.

 

17 Comments

  • Reply
    genevieve
    October 3, 2011 at 9:19 am

    I adore millet! I’ve only made the “creamier” version, so I’ll totally have to try this fluffy version. The first time I ever made it I just added some goat cheese, olive oil, and pea shoots cooked with garlic, and it was pretty tasty. This recipe is also absolutely phenomenal: http://www.101cookbooks.com/archives/farro-and-millet-risotto-recipe.html .

    Random side note; the bowl in your millet picture is too cute!

    • Reply
      Sonja
      October 3, 2011 at 12:51 pm

      Oh, that sounds delicious – what a great idea! Thanks on the bowl – it is on loan from a friend, so we can’t take any credit :)

  • Reply
    Valeria
    October 3, 2011 at 11:40 am

    I love millet! I recently postes a millet cooked like it was risotto, with beetroot, and I like it also in place of rice in milk pudding!

    • Reply
      Sonja
      October 3, 2011 at 12:54 pm

      I just took a look at the beet risotto – that looks awesome! Great idea on substituting in rice pudding too — we’ve never made rice pudding, but will definitely consider this when we do!

  • Reply
    Laura
    October 3, 2011 at 12:14 pm

    I love throwing cooked millet into my usual falafel mixture. Makes it so hearty and awesome!

    • Reply
      Sonja
      October 3, 2011 at 12:52 pm

      Wow, that is a great idea! We’re still working on a perfect falafel recipe, so we’ll have to consider that in our testing :)

  • Reply
    Shelley
    October 3, 2011 at 3:15 pm

    I use millet flour to make sometimes since I am GF. they are great for baking scones because it is a pretty hefty flour. I’ve also had Ethiopian stew with millet added as a grain which was pretty delicious.

  • Reply
    Couscous & Consciousness
    October 3, 2011 at 10:47 pm

    Gosh, the last time I ever had anything to do with millet was feeding it to my pet budgie when I was about 10 years old. This looks great though, and a great substitute for couscous or quinoa – I can’t wait to try it.
    Sue :-)

    • Reply
      Sonja
      October 5, 2011 at 12:33 pm

      The thought of budgies eating millet made my day! Let us know if you try it as human food :)

  • Reply
    Amanda R
    October 18, 2011 at 8:14 pm

    I just made this millet for your stuffed peppers recipe, and my millet didn’t come out fluffy at all … it was quite mushy. After 17 minutes there was still a lot of water left in the pan, so I turned up the heat a little and cooked it uncovered for a bit. Any pointers?

    We loved the flavor of the stuffed peppers, but really want to get the millet right for next time. Thanks! Love your recipes!

    • Reply
      Sonja
      October 19, 2011 at 12:08 pm

      Hmm, how interesting! I tried this several times and 17 minutes worked every time! However, it does depend on the heat setting that you use, so it’s possible that you used a lower heat setting than I did. You did the right thing though — just cook until the water is all absorbed (you can leave it covered for the entire time if you’d like)!

      I’ll try it again and see if I see if I can find out anything else – thanks for the note! Let me know if you try it again at all (perhaps at a tad higher heat?). Do you remember how long it took overall?

      • Reply
        Sonja
        November 7, 2011 at 10:46 pm

        Amanda — wanted to let you know that I tried this again with some different millet and I also had to cook it longer! I talked to Alex and we’re thinking it must depend on the type of millet! I ended up having to cook it about 5 minutes longer. I did notice it was barely simmering, so I’m going to make sure to keep it at a constant simmer next time and see what that does for the timing. Thanks again for mentioning this!

  • Reply
    YS
    October 21, 2011 at 12:46 am

    Thanks for sharing =) I cook mostly based on recipes, so links ahead. I’ve been making Vegetarian Times’ Millet Tabbouleh: http://www.vegetariantimes.com/recipes/11670 I was so excited to have a replacement for couscous when I saw it. Millet also comes as a cereal which can be used to make protein bars: http://www.fitfoodiefinds.com/2011/06/big-news-x-3-bird-food-balls.html I liked the flavor, but mine weren’t that cohesive.

    • Reply
      Sonja
      October 21, 2011 at 9:18 pm

      Millet tabbouleh is a great idea! I’ve heard of quinoa tabbouleh too — but I am such a fan of the traditional bulgur wheat that I haven’t made it to any variations yet :)

      I had no idea millet came in a puffed cereal form – thanks for the tip! And I love the bird food concept – that’s right up my alley :)

  • Reply
    Iwona
    October 22, 2011 at 10:56 pm

    I used to loathe millet because my super healthy mom used to make me eat it every morning for breakfast (I have always thought of it as a breakfast food and not as a replacement for rice or pasta). Recently I went home and my mom made me millet early in the morning, served warm with milk, blueberries and some maple syrup – I LOVED it! Now I make it for myself in the mornings and have a nice little reminder of home and being fed by my mom every day :)

  • Reply
    Cookie and Kate
    November 14, 2011 at 1:33 pm

    Great post! I bought some millet and so far have just used it to add some crunch to my pumpkin bread. I’m excited to try cooking some and using it in place of couscous.

  • Reply
    James Bryant
    April 26, 2014 at 1:58 am

    “Couscous-like” is not really fair – for the first millennium of its existence couscous was made with millet. Only during the 20th Century did wheat couscous become the common variety, and in North Africa, where couscous is thought to have originated around 1000 A D, couscous is still usually made with millet.

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