Spiced and Herbed Millet
Updated May 23, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2teaspoons olive oil
- 2½cups millet
- ½teaspoon ground cumin
- 4cups vegetable or chicken broth
- Juice of half a lemon
- ¼cup chopped parsley
- 2tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
429 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 67 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 13 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
- Step 2
Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
- Step 3
Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.
Private Notes
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Cooking Notes
Lolostar
So glad to see a millet recipe!~ I've been enjoying it for years, cooking it in my rice cooker, like rice, but with 1cMillet to 3cWater. Try it w/butter & honey for breakfast, or w/grated cheese melted in, or with just about any cooked vegetable or meat dish, tastier than rice! I've never understood why more people don't eat it.
Melanie
Nice change of grain from my usual couscous and quinoa. Versatile dish will accommodate all sorts of herbs (I added rosemary to this version). I'm using the leftovers tomorrow to make millet and greens gratin: http://cooking.nytimes.com/recipes/1014793-millet-and-greens-gratin
MsMcK
Really liked this recipe - texture was great. Could accommodate a range of herbs & vinaigrettes - I added a clove of pressed garlic, 2 thinly sliced green onions, and a garnish of finely chopped castelveltrano olives. The leftovers will go under poached eggs in the morning!
marineh b
This is quite good. Took more like 3 times the broth to become fluffy/cooked.
Ellen
A little dry. I noticed that most recipes suggest a ratio of 1 cup of millet to two cups of liquid. I would go with that ratio next time.
Rebecca
Agreed - took much more broth and time. Maybe chefs have access to fresher millet?
Lolostar
So glad to see a millet recipe!~ I've been enjoying it for years, cooking it in my rice cooker, like rice, but with 1cMillet to 3cWater. Try it w/butter & honey for breakfast, or w/grated cheese melted in, or with just about any cooked vegetable or meat dish, tastier than rice! I've never understood why more people don't eat it.
MsMcK
Really liked this recipe - texture was great. Could accommodate a range of herbs & vinaigrettes - I added a clove of pressed garlic, 2 thinly sliced green onions, and a garnish of finely chopped castelveltrano olives. The leftovers will go under poached eggs in the morning!
marineh b
This is quite good. Took more like 3 times the broth to become fluffy/cooked.
Melanie
Nice change of grain from my usual couscous and quinoa. Versatile dish will accommodate all sorts of herbs (I added rosemary to this version). I'm using the leftovers tomorrow to make millet and greens gratin: http://cooking.nytimes.com/recipes/1014793-millet-and-greens-gratin
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