Millet is a wonderful addition to your cooking repertoire whether you’re looking to add more whole grains or simply looking for a rice swap. Get a perfect pot of millet every time with just a few simple steps.
1 cup whole grain millet
2 cups water or vegetable broth
2 teaspoons olive oil
1/4 teaspoon sea salt
- In a dry skillet, toast the millet for about two minutes.
- Add the water (or vegetable broth, if using), olive oil, and the salt. Bring to a boil, reduce to a simmer, cover, and cook for 16 minutes; until most of the water is absorbed. Remove from heat and let sit for 10 minutes.
- Remove the lid and fluff the millet before serving or using. Store leftover millet in the refrigerator for up to a week or stash cooked millet in the freezer for up to three months.
This recipe is perfect for cooking millet as a grain. Want to cook millet for porridge or polenta? Check out the instructions here.
- Serving Size: 1/4 of the recipe
- Calories: 209
- Sugar: 0
- Sodium: 153
- Fat: 4.4
- Saturated Fat: .7
- Carbohydrates: 36.5
- Fiber: 4.3
- Protein: 5.5
- Cholesterol: 0
Keywords: how to cook millet, how to use millet, cooking millet, millet recipe