Herbed Millet
Submitted by schaep
Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minIf you’ve never cooked with millet, this is the recipe to start with.
Toasting the dry seeds in the pan before adding liquid is the step that separates bland millet from good millet. Those few minutes over medium heat turn each grain golden and release a warm, nutty aroma that carries through the finished dish.
Boiling water goes in off the heat (it splatters), then everything simmers covered for 15 to 20 minutes until tender and fluffy. Butter, parsley, and chives stirred in at the end keep things simple and let the grain’s natural flavor come through.
Millet is naturally gluten-free and cooks up lighter and fluffier than rice or quinoa. It makes a versatile side dish that pairs with just about anything.
Kitchen Tips
- Stir the millet continuously while toasting. The small seeds burn quickly and unevenly if left alone.
- Remove from heat before adding boiling water. The water reacts violently with the hot pan and can splatter. Add it off the burner, stir, then return to low heat.
- Fluff with a fork, not a spoon. A spoon compacts the grains. A fork separates them and keeps the texture light.
Variations
- Cook in vegetable or chicken broth instead of water for a more savory, richer flavor.
- Add toasted pine nuts or sliced almonds for crunch.
- Stir in lemon zest and fresh dill instead of parsley for a Mediterranean twist.
Ingredients
Directions
In a sauce pan stir millet over medium heat until seeds turn golden.
Stir continuously so the seeds do not burn.
Remove the sauce pan from the heat and stir in the boiling water.
Add ½ teaspoon of salt and 1 tablespoon of the butter.
Cover and cook over low heat for 15 to 20 minutes or until millet is tender.
Stir in the additional butter, pepper to taste, parsley and chives, fluff up with forks and serve immediately.
Or, you can let the millet stand, covered for 15 minutes, then add the butter and herbs and serve.
If you cook the millet in advance, store it, covered in the refrigerator for up to 2 days.
Reheat it either in a microwave oven or covered, in a 250 degree oven.
Fluff up, then stir in butter and herbs.
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