Do you know how to cook millet?
By now, pretty much everyone has heard about (and is most likely tired of hearing about) quinoa’s superpowers and how to cook quinoa. With all of the hype surrounding quinoa, millet often gets overlooked, which is unfortunate because this ancient seed is highly nutritious (providing copper, magnesium, fiber, iron, and B vitamins) and yields a super fluffy and creamy result when cooked.
Look for millet in the bulk section of Whole Foods or a health food store. It can also often be found in regular grocery stores, packaged by companies like Bob’s Red Mill or Arrowhead Mills. (If nothing else, you can order millet online.)
If you like quinoa—or even if you don’t—chances are high you will like millet just as much… or more!
How to Cook Millet
(makes 2 servings – Feel free to omit the sweetener for a savory millet)
- 1/2 cup dry millet (80g)
- 1/4 tsp salt
- 1 cup milk of choice (240g)
- 1 cup water or more milk of choice (240g)
- 2 tbsp sugar of choice or xylitol (22g)
- pinch stevia, or 2 more tbsp sugar of choice
- 1 tsp pure vanilla extract
- optional: raisins, fruit, mini chocolate chips
How to cook millet: In a medium pot, combine the first six ingredients (if using raisins, add them as well), and bring to a boil. Cover and cook on “low” for 20 minutes. Then turn off the heat but leave covered another 20 minutes. Stir. Millet should be thick and fluffy now. If it’s still a bit liquidy, cook uncovered until desired texture is reached. Turn off heat and stir in vanilla extract. If desired, stir in chocolate chips or fruit of choice. Can be eaten hot or cold.
Click for: Breakfast Bowl Millet Calories and Nutrition Facts
Question of the Day:
This question actually has nothing to do with how to cook millet… I’m attending a potluck this coming weekend and would love suggestions of what dessert to bring. So the question of the day is:
Do you have any go-to desserts you think would be good for a potluck?
Link of the Day: Homemade and Healthy Twinkies—with a healthy cream filling.
I haven’t gone to a potluck in a while but my favorite fall back dessert was individual blueberry cheesecakes. Savory dish that everyone loves at a party is layered bean dip.
Thanks for this millet recipe! I’ve made an indulgent pumpkin millet muffins from Rebar restaurant’s cookbook… would love a vegan version 😉
Millet? I love millet!I had millet with my lunch just yesterday 🙂 Never had it as a breakfast bowl though- awesome idea.. will try! 😀
That sounds dellicious!! Think i’m going to stand up earlier tomorrow to make this *-*
About the dessert, for me it would depend on how many people ar coming. If it are a lot i would probably bake a cake or two but if it aren’t too many how about some mini apple pies? 🙂
Love millet!
It’s so hearty, and I love this idea of using it as a breakfast bowl!
Looks great! Unfortunately I lived off millet for breakfast everyday when I was in Africa for an internship because it was a good gluten free option and now I’m a bit sick of it! For dessert recipes. I’ve made several items from Angela lidden at ohsheglows.com and her recipe book and nothing has ever failed me and it’s vegan!
Oops Angela Liddon
Yay, I guessed! And yay for miller – such a nutritional powerhouse for a grain with an amazingly fluffy texture and yummy kind of buttery taste. Must give this recipe a go, never tried miller porridge before and those protein/fiber numbers seem excellent! Though I would starve after eating only 166 calories for breakie, so hefty toppings are needed 🙂
Haha, oops of course millet, not miller!
Great all around potluck dessert: Gluten Free Chocolate Chip Coconut Bars
http://www.myhomeecomomics.com/gluten-free-chocolate-chip-coconut-bars/
If its an outside thing, tinfoil trays full of chopped fruit to be put on the grill.
Never heard of Millet! I’ll have to try it!
this looks super good! what is xyitol?
I’ve never had millet before but this looks yummy! Random (and probably silly) question: what does millet taste like?
Hey Katie! I’ve been hearing lots of buzz about millet for a while now. Looks like an awesome gluten-free food! I use the flour, but this looks good! I was wondering, are you still coming out with a cookbook? Haven’t heard much about it in some time. I hope you’re enjoying your life in DC! 🙂
Yes! barnesandnoble.com/w/chocolate-covered-katie-katie-higgins/1119439699?ean=9781455599707 🙂
How is half the recipe 166 calories when a quarter cup of milet alone (half the recipe) is 189 calories?
I have a question about the millet breakfast bowl recipe. How did you get 166 calories per serving? When I run the figures using 1 cup unsweetened coconut milk and 1 cup water for the liquids and Nectresse for the sweetener, I get 218 per 305.7g (10.8oz) serving. Any idea where the estes calories come from?
Love your stuff!
See Katie’s Recipe FAQ page at the top of the blog for the answer to your question.
I used almond milk and it worked out great! My fave new breakfast.
thank you! trying millet for the first time, and looking for a “basic” recipe. this is so delicious – tastes more like dessert than breakfast! we have a “scratch and dent” grocery store in our area, and i got a bag of Arrowhead Mills for, get this, 89 cents!