Cooked Millet


  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stove-top
  • Cuisine: International


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