Cooked Millet

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.


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