How to Cook Millet

Millet is another gluten-free grain, and in fact, was a staple in China before rice came on the scene. In some countries, cracked millet is the grain used for couscous. It’s tasty, quick-cooking, and provides many of the same nutritional benefits as other grains. It’s particularly high in manganese and provides over one quarter of the recommended daily allowance of magnesium.

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:8people

Serving Size:about 1/2 cup, or less (makes a total of 3-4 cups)

Millet

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Millet is an inexpensive whole grain that cooks up much more quickly than brown rice. Try it!

• CourseSide Dish
• CuisineGluten-Free, Vegetarian

Tools:colander, large (4-quart) saucepan (Clear lids are great for cooking grains, so you can see how it’s doing without lifting the lid.)

	Prep Time
	5 minutes

Cook Time	Passive Time
15 minutes	10 minutes

Prep Time 5 minutes

Cook Time Passive Time 15 minutes 10 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:8people Serving Size:about 1/2 cup, or less (makes a total of 3-4 cups)

Millet Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Millet is an inexpensive whole grain that cooks up much more quickly than brown rice. Try it! CourseSide Dish CuisineGluten-Free, Vegetarian Tools:colander, large (4-quart) saucepan (Clear lids are great for cooking grains, so you can see how it’s doing without lifting the lid.) Prep Time 5 minutes Cook Time Passive Time 15 minutes 10 minutes Prep Time 5 minutes Cook Time Passive Time 15 minutes 10 minutes

Ingredients

• 1 cup millet
• 2 cups water or broth
• 1/4 teaspoon salt

Servings: people

Units:MetricUS Imperial

Instructions

1. No need to rinse millet. You can toast it first for a nuttier flavor, or not. *Optional: To toast, heat a skillet over medium heat. Add millet, stirring frequently. It will start popping and begin to smell fragrant and golden brown (about 3-5 minutes). Do not let it burn! Remove from heat and pour into a glass bowl to cool, or immediately pour into a large saucepan of boiling water.
2. Use a large or wide saucepan so the millet will have plenty of room to cook more evenly. If you have one, choose a heavy saucepan to prevent burning. Add water and salt, and bring to a full (rolling) boil. (You can do this while you toast the millet.) Add millet, toasted or not, and stir.
3. Allow the water to come to a full boil again, then turn to low. Cover and simmer for 15 minutes. (Set the timer and don’t look. Turn down if it starts to boil over.)
4. Remove from heat, keep covered and let stand for 10 minutes.
5. Remove lid and fluff with fork.

Recipe Notes

Chef’s Tip: For creamy millet, use 3 cups water. Lift the lid and stir frequently while it’s cooking. Increase the cooking time by 5 minutes if needed.

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