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Cooking with Millet

I signed up for a local farmer-based grocery service called Yellow Bird last year. I like the idea that the products I get are not a result of factory farming, don’t contribute to global warming like things that go through a corporate supply chain, and that everything rotates with the seasons. One of the coolest things though is that you get a box but have no idea of what’s going to be in it. As a result, I’ve come face to face with cabbage, Brussels sprouts, Napa Cabbage, turnips, daikon radishes, spelt, barley and now… millet.

Millet is a whole grain. Full of fiber, high in protein, vitamins, is gluten free, and good for heart health according to multiple sources. It also tastes good and reminds me of a good fluffy cous-cous.

After reading a totally heart warming story about this guy who is bike backpacking across the world and how he adopted a kitten along the way, I paired my first batch with a whole bag of sauteed spinach and a yellow onion with some seasonings and then served it with shrimp on the first night and scallops the next day.

You can make this vegan and low/no oil if you like. I used a couple teaspoons of olive oil and some no sodium zero fat chicken stock to add a little extra flavor. I was tempted to use my go to spices like chipotle powder for a smoky spicy kick, and then the jar of sriracha was staring at me too, but I wanted to actually taste millet for the first time. It was great. Here’s one preparation of millet that I found on the web.

I’d highly recommend this dish and will probably add it into my whole grain rotation in the future.

Millet with spinach and scallops
Millet with spinach and scallops


  • 1 1/2 cups millet
  • 3 cups water
  • A small amount of Kosher salt, Mrs. Dash or Sumac for a no sodium option


  1. Pour 1 1/2 cups millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently.
  2. Pour in 3 cups water and add a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 17 minutes, until the water has been completely absorbed.
  3. Fluff the millet with a fork – season with Thyme, basil, pepper and anything else you enjoy
  4. To serve as a side, sprinkle the juice of 1 lemon and some parsley over the dish
Millet with spinach and shrimp
Millet with spinach and shrimp
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